We eat it for breakfast too.

missy1938

Belleville,IL

I buy Perdue Skinless Chicken Breasts frequently. They are the best chicken breasts that I have bought over the years. Perdue Skinless Chicken Breasts are nice and large. They are of excellent quality. When cooked, the chicken is tender, juicy, and flavorful! I love to pound these breasts flat and coat them in a mixture of Ritz cracker crumbs with egg, then I add a cheese stick in the middle of each breast, and fold the breasts in half. Next, I drizzle them with a mixture of melted butter combined with one teaspoon minced garlic. Finally, I pour one cup of white cooking wine over the chicken (I usually make about 6 in a rectangular pan), cover in foil, and bake for an hour. They taste AMAZING! Everyone asks me for this recipe, so I decided to include it here! The chicken is so moist and tender, and really absorbs all of the flavors. Perdue Skinless Chicken Breasts are also great to cut into small slices and fry with Teryaki Sauce, or to cut up and make fajita chicken for tacos. Sometimes, I marinate them in Italian dressing. There are so many ways to make chicken and I know that when I use Perdue's chicken, I am using the best quality chicken that there is, and my dinner will taste amazing.

amandadaley

Undisclosed

These Perdue Skinless Chicken Breasts don't exactly fall on the cheap side very often, but let me tell you, these chicken breasts are the best you're going to find. They are huge! And the meat is beautiful. It always comes out very tender and delicious. I would recommend this to anyone who's willing to pay a little more!

amd2013

USA

I've eaten a lot of chicken and turkey in my life. I've decided it's always a gamble when it comes to quality. That's why I just buy Perdue chicken now because I know exactly what I'm getting -- incomparable quality. I buy Perdue chicken breasts because they're the best value for the money. Sure, they cost a little more per pound,but there's very little waste and they're so versatile -- white chili, sauteed with mushrooms and a splash of wine, even poached and turned into the best chicken salad on earth. Perdue has fewer problems with outbreaks of food-borne disease as well. This means their operating procedures and sanitation standards probably outdo federal regulations. Nothing is a bargain if you have to wonder if you're going to have a couple of days of gastrointestinal problems. I'm not a food Nazi, but I feel really good about consuming Perdue chicken. There aren't a lot of chemical additives and their birds have a healthy diet which translates into a healthier diet for me.

Gottin

Kilmarnock, VA

I am not a fan of chicken breast but I purchased Purdue chicken breast in an effort to lose weight.  I hve grilled the chicken on the George Foreman Grill and the chicken has come out very moist.  I have usd the chicken in salads and stir fry.   Chicken is one of the food products that are low in fat.  The cons is the price.  Chicken breasts are expensive so I usually purchase them when they are on sale.  Another con is that if the chicken is not prepared right the poultry can come out dry.  There are several recipes that would make chicken breasts tasty.   

magethers

Catonsville, MD

Usually, I buy whatever chicken breasts are on sale.  Well, a few weeks ago, Peapod priced *Perdue Skinless Chicken Breasts* at 50% off and I decided to "*live a little*."  The minute I opened the package, I could see why *Perdue* is sometimes an expensive brand.  There were three large breasts -- beautiful meat scrupulously trimmed and prepared and possessing a nice dense quality (less than 1% retained water).  I have rarely seen such nice chicken.  Each breast was large and split down the side which would have facilitated stuffing if I had been so inclined. **STATS:** Serving size is a little confusing here, as to me a chicken breast constitutes a serving in itself but Perdue considers a serving to be four ounces with "*servings per container varied*."  This is a tad unrealistic because I can tell you that wild horses probably couldn't have got me to split one of these chicken breasts with someone else!  I also have to wonder if the ounces involved in a "serving" represent weight before or after cooking which could make a big difference.  At any rate, a 4 oz. serving contains 110 calories with ten calories from fat.  There are one gram total fat, 75 mg. cholesterol, 45 mg. sodium, zero total carbs, 26% protein and 6% Iron. **TASTE TIP:** *Perdue *is the "gold standard" when it comes to chicken.  *Perdue Skinless Chicken Breasts* are best when lightly seasoned with *Lawry's Seasoned Salt* and coarse black pepper and baked in a preheated 350 degree oven for 20 to 30 minutes ... **OR** you can do what I did -- put the chicken breasts in the oven and return to living room, there to sit down and fall asleep for an hour and a half!  Even this couldn't hurt this product which now had a golden but not prohibitively crispy crust with inner meat which was still moist, tender and flavorful, rather like fried chicken without the extra fat and carbs.  The leftovers were just as enjoyable even after they had been chilled.    

AnnaBanana

Oak Park, IL