After you buy chicken, make sure to refrigerate it within two hours. If you won’t cook your chicken within two days, freeze it in a freezer-safe plastic wrap and thaw it before cooking. There are several ways to thaw frozen chicken:

• Thaw it in the refrigerator for 24 hours prior to cooking.
• Submerge it in cold tap water to thaw. Change the water every 30 minutes. A three-pound package can take a couple of hours to thaw with this method.
• Use your microwave to thaw chicken. Make sure you cook it immediately afterward.

Whichever method you use, do not leave your chicken in an environment over 40 degrees F when thawing, as bacteria can begin to grow on the meat. You can also choose to cook your chicken frozen.

When cooking, focus on heating the meat to the right temperature instead of on cooking time. Chicken should reach an internal temperature of 165 degrees F before being eaten. To check, insert a food thermometer into the thickest part of whatever cut of chicken you’re cooking. Don’t let the thermometer touch any bones.

When baking chicken:

• A 4 ounce boneless breast should take 20 to 30 minutes at 350 degrees F to cook.
• Bone-in chicken breasts will be larger and take longer to cook. Put them in the oven for 30 to 40 minutes at 350 degrees F.
• For stuffed chicken breasts, bake for an extra 15 to 30 minutes to make sure it’s cooked through.

If you have to cut your chicken, use a separate cutting surface and knife to avoid cross contamination with other foods. When finished, thoroughly clean and sanitize the cutting surface and any kitchen tools that touched the raw chicken. Always wash your hands between touching raw meat and any other food.

There are many ways to enjoy a good chicken breast, including:

1. Shredded in a salad.
2. Grilled over rice or with vegetables.
3. Sliced on a sandwich.
4. As a substitute for a beef patty in a burger.
5. Tossed with pasta and your favorite sauce.
6. In a wrap with salsa and hummus.