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There are about 138 calories in a 3oz serving of boneless, cooked, skinless chicken.

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Freddy Wunsch

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1y ago
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15y ago

For interests sake -

A chicken breast with no skin or bones will have 157 calories or 660 kilojoules if it is baked, grilled or poached without adding any fat.

A roasted chicken breast (with skin on and bones) from a rotisseried or roast chicken will have 200 calories or 835 kilojoules.

A chicken breast from KFC (from Australia - I realise this will be different in different countries) with coating will have 250 calories or 1045 kilojoules.

I am not keen on boiled chicken. I usually remove the tenderloin from the chicken breast, then butterfly, season with salt and pepper and grill it on pan fry in a non-stick frying pan with a teeny bit of oil. * 6 months ago http://www.calorieking.com.au/foods/sear...

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Q: How many calories are there in two boiled pieces of chicken with bones?
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How many calories are in 1 chicken breast?

Here are examples for plainly cooked (roast, broiled, grilled, boiled, steamed) chicken breasts both with and without the skin. The breasts can be cooked with the skin on and then removed (or not) before eating.With skin removed before eating there are:46-47 calories in each ounce or 28g of chicken breast164 calories in 3½ oz or 100g portion of chicken breast188 calories in a 4 oz or 113g chicken breast282 calories in a 6 oz or 170g chicken breast376 calories in an 8 oz or 227g chicken breast470 calories in a 10 oz or 283g chicken breastWith the skin left on and eaten there are:55-56 calories in each ounce or 28g of breast224 calories in a 4 oz or 113g chicken breast336 calories in a 6 oz or 170g chicken breast448 calories in an 8 oz or 227g chicken breast560 calories in a 10 oz or 283g chicken breastThere are about 300 calories in a full chicken breast with the bones removed.hello it depends how many oz it is 3 oz would be 500 calories


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You actually want brown stuff on the meat and bones. What you don't want is red stuff on the meat and bones. When the chicken is cooked, the bones will have a thin membrane that turns brown. If you have any red juice or any visible redness beneath the outer meat and skin, you need to cook it longer.


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