I think the amount of fat is trivial.
I can't find the article online, but I read a study in a magazine that compared cooking with skin vs cooking without skin showed them to be almost identical, once the skin was eventually removed. Also, the fat comes right off with the skin of cooked breasts, while quite a bit is left behind when pulling it off of raw ones. You can get it all off, but it's pretty hard and most people don't trim the raw ones that well.
Also, if you're looking for a moist baked breast, it will be far tastier if you pull the skin off afterward. Fat be damned!
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