Maybe this is a question about why the chicken "shrank?" Chicken can lose a lot of moisture when cooked. Some plans want you to measure pre-cooking, and other post-cooking. Here are the calorie differences: cooked (baked or broiled) chicken breast, per 4 oz serving, appox. 133 calories/raw chicken, per 4 oz serving, approx 124 cals. So there is a difference, but not a big one.
But the bigger issue is why it shrank so much. Maybe the chicken you bought had added injected broth or water?
Does that help?
Edited by: AZSOUTHSIDEGIRL at: 4/17/2014 (14:57)
4/17/14 2:28 P
Please forgive me if I am being impertinent. Or just plain dense. Is this a question or a comment?
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