We are planning on canning chicken breast and wondered what percentage of raw bone-in "split chicken breast" is meat (versus non-meat like bone and skin)?
The USDA NAL has this to say:
In addition, you can compare the serving size weight of the breast with skin (145 g) to the weight of the breast with meat only (118 g), each derived from 1/2 chicken breast, so the skin accounts for about 18.6% of the deboned breast and 14.9% of the bone-in breast (accounting for the earlier 20%).
All in, it looks like a bone-in breast with skin is slightly more than 65% meat.
Breast meat is generally the most expensive part of the chicken to buy, even bone-in; if economy is really a factor here than you really should consider using the whole chicken.