You can either bake them in the oven (400F, about 10 minutes each side, drizzle a little oil on them so they don't get all dry and weird) and then cut them up or cube them into the size you want first and sautee them in a little bit of oil until they're cooked through. You know it's cooked when the juice runs clear, not pink.

I usually bake chicken in the oven with oil, garlic salt, and basil and then it's pretty tasty for whatever I do with it after that.

Do you have garlic, olive oil and a lemon? Make a marinade with finely-chopped garlic, grated zest of a lemon, juice of half the lemon (grate the zest before you juice it, or it's impossible to grate), a decent glug of olive oil, salt, pepper, chopped herbs (basil, parsley, oregano, thyme, whatever) or half a teaspoon of dried herbs, a quarter teaspoon each of salt and pepper.

Put all this in a lock & lock or similar, mix it all up, add the chicken breasts, put the lid on and snap it shut, then give it all a good shake. Leave it for as long as you can, but at least half an hour.

If you don't have a lock & lock, just do all this in a bowl.

Roast the chicken at 350F for 25-30 minutes, checking to make sure there is no pink in the middle.

When cooked, wrap in foil while still hot to allow the juices to reabsorb, keeping the chicken moist.

Or you can cook it using Miko's poaching technique outlined here. I know the thread specifies making the chicken "shreddy" but don't let that discourage you. Poaching is a simple way to produce tender, moist meat and if you slice or chop it rather than shred it, you'll have perfect meat for chicken salad.

Senyar! Yes, I have all of these! What's a lock & lock? Like this?

≡ Click to see image ≡

OK, I didn't realize there was a chicken thread three days ago. Sorry!

A ziploc baggie should do just fine, or use a tupperware or something. It'll taste even better if you stab the breasts a few times with a fork (maybe this is my imagination, but whenever I do this with marinating meat the flavor seems better). You'll probably want to let it sit in the fridge in the marinade for a few hours at least since they're frozen, so you won't have to cook them as long in the oven.

This is a lock and lock.

≡ Click to see image ≡

But a ziplock will do just as well. And yes, stab the chicken too. The stabby part is fun.

OK, I didn't realize there was a chicken thread three days ago. Sorry!

No, no sorrying! That's exactly why I pointed it out --- in case you hadn't seen it or in case you hadn't realized that it was a possible solution for your current question. (Though marinating is a nice simple way to go too, so yay for more advice and for a new thread!)

Do you have a grill? Sometimes chunks of grilled chicken are delicious in wraps or salads. Just grill several at once until cooked through (the lemon marinade adds a lot here too) and then chop into chunks and store.

We do the bake 'n' freeze thing all the time with boneless chicken breasts. Salad dressings make for decent, easy marinades. Wrap each breast securely after baking and freeze. Don't cut them up until you're ready to use them.

I use the little broiler in my toaster oven . . . spray it with a bit of cooking oil, lay the chicken breasts on top, brush with some olive oil or avocado oil whisked with salt, pepper, thyme, oregano, and finely chopped garlic, and broil for 10 minutes. Then I poke it or cut into it a little to make sure the chicken is done, and if not, broil some more in 5 minute increments. Cool when done, then do as you wish.

Poach, Poach, Poach.

You know, I brine my chicken, which sounds horrible, but just makes it insanely moist and flavorful. And it involves osmosis!

All you do:

- get big ol' bowl/pot
- fill bowl/pot with coooooooold water (sub-40°F) and KOSHER salt (plus a little brown sugar, plus spices, plus...go nuts!); use 3/4 cup salt to one gallon water
- dissolve solids as much as possible
- submerge chicken
- let sit in the fridge for an hour and a bit - not too exact here
- DUMP brine into sink
- Rinse chicken (all the good stuff's inside!), dry a bit
- Ta-da!

Cook in one of the methods above.

The technique is explained here.

OK, I poached one and ate it for lunch. Good. I followed Senyar's recipe for the other two, which will be eaten for lunch tomorrow.

I still don't understand the appeal of cooking at all. If we weren't stretched for money right now I would have ordered out.

You know, I brine my chicken, which sounds horrible, but just makes it insanely moist and flavorful. And it involves osmosis!

All you do:

is dump some pickle juice on your chicken breast, cover it, and put it in the fridge for a couple hours.

My brother-in-law does brined turkey every year. It is most definitely NOT horrible.

Senyar's recipe turned out great! I put it on a tortilla with raw spinach, fresh mozzarella and strips of red pepper.