Curious what everyone else's experience has been. Just got filled again, I think I'm at a 6 now. For the first time ever I can't get chicken down. I am eating it in the smallest humanly possible bites (smaller than a pea, smaller than an asprin) and it got stuck over and over so I finally gave up. Anyone have suggestions? I love chicken and need the protein. Help?

In the beginning chicken was tough to digest ....try dark meat....easier to go down for many.... But on the upside, Eating chicken now is fine .... Go figure....

It's very uncommon for me to get stuck, but if I do, it's going to be on dry meat.

Trying cooking it with a lot of moisture. For instance, a crock pot type recipe. I very often even marinate chicken for hours before cooking it so it stays moist.

Chicken is dry, just like turkey and some pork loin products. It may take a while to work back up to the chicken byt you will be able to eat it later.

Dip it in sauce, I had it for lunch the last 2 days cut in cubes, it was pretty moist on it's own, but I dipped it in sugar free BBQ.

I always eat dark meat. My nut suggested I might want to switch to dark meat and I told her it was my preferred choice anyway. I have never like white meat for the basic fact that it's always dry.

Don't give up on chicken...I buy boneless, skinless thighs and cook a family pack of them...putting them up in the freezer in 4 oz. packages.

At my last fill 3 weeks ago, my doctor said that as time goes along, our stomach adapts to squeezing food past the stoma. In other words, that pouch has been a lazy slacker for years and now, because it's used so much and has to perform much more, it becomes stronger. In time you should be able to eat chicken again. In the meantime I agree with the others. Dark meat. If you do eat chicken breast, try to include some sauce like marinara or salsa? If I put it in a salad, the dressing helps a lot.

Cover the chicken, whether it be on the stove top or in the oven, it has to be covered to lock in the moisture. Add sauces, marinades, cheeses, ricotta, low fat Soups, broth, alfredo sauces (low fat), . there are tons of ways to make chicken. Look for low fat recipes out there you can experiment with. The key is to keep the chicken moist and juicy. don't over cook it, many people overcook their chicken that is why it drys out. Thin sliced chicken cutlets/breast should cook no more than 15-20 minutes in the oven.

Another tidbit, is to not cut the chicken up when cooking it, leave it in one piece, then cut when done.

Check out these low fat recipe sites : www.skinnytaste.com www.emilybites.com www.sparkrecipes.com www.smartbalance.com

I can only eat the thigh fillets. I trim every bit of visible fat and marinate it and stirfry it, locks in all the moisture.

I eat chicken all the time, but it has to be tender....most chain resturants serve their chicken over cooked and hard...I don't order it out anymore.

Red meat gave me more problems than chicken, and because of the health benefits, I gave it up altogether......

But chicken and fish are mainstays......free range chicken is much better....

I'm 6 months out and whilst I've had a few issues with chicken on occasion (mainly plain breast meat) I've persisted and successfully had a chicken breast tonight.

Like most meats, I find even chewing to a paste consistency, I need to take much longer breaks between mouthfuls say compared to vegetables or fruit.

I think its Worth persisting with chicken ( and other meats), it's a great source of lean Protein and very versatile both hot and cold and cooked in many different ways.

I have had no problems with chicken but I do make sure it is moist. Can't do dry foods. It is all in the way it's cooked. Someone gave me a dry pork chop and was horrible.

I have had a bad experience with chicken to where it was stuck and I threw up for 2 hours so now I don't eat white meat especially if its dry. If u want to drown it in dressing

I can do a whole chicken breast but it has been about 8 months since I've had a fill. I'm thinking I'm due for one though

Chicken was my first solid protein. Never been a problem. Knock on wood, cause I just got a new fill today! LOL