We've got a bone to pick with chicken.
Boneless, skinless breasts are convenient, but they dry out easily and pound for pound, they're a more expensive option.
That's the expert insight of Jennifer Iserloh who helps AOL with its "smart swaps" portion of its Kitchen refresh page.
For the rest of the chicken tip -- and a smorgasbord of other great advice -- go to http://food.aol.com/kitchen-refresh/food-swaps?icid=main|main|dl3|link6|http%3A%2F%2Ffood.aol.com%2Fkitchen-refresh%2Ffood-swaps
Author: John McGran