I don't have a fancy name for this, but you put start by putting some rice in a rice cooker. Then, cut up the chicken into chunks (about an inch square, but really, it doesn't matter). Throw those in a pan with some olive oil and swoosh them around a little bit until they're almost finished cooking. Squeeze in a dollop or two of honey and a few shakes of soy sauce. Mix it all up. Serve over rice. (You can also throw in a bag of mixed veggies in the microwave and/or make a salad too, if you're feeling fancy.)

Another thing is some garlic salt chicken. Cut up the chicken into chunks, mix some flour and a bunch of garlic salt (with spices and shit in the grocery store) together, dredge chicken and cook in olive oil. Tastes fucking delicious. Serve with some roasted potatoes.

Mmmmm, garlic salt chicken sounds pretty good!

This might be too simple, but I like to put them in a casserole, marinate in Italian dressing for a couple of hours, bake (in the dressing)for one hour at 350, and toss in a handful of cherry tomatoes at the 5-minutes-to-go mark. Serve with rice or (my favorite) sourdough bread.

Something like this.

http://www.grouprecipes.com/126496/minnesota-chicken-wild-rice-soup.html

Panko-crusted Chicken Schnitzel! It's homey and simple but you can pump it up with the use of panko and nods to tempura (use as dipping sauce) , fresh lemon wedges, a simple salad or roast asparagus....

Oh, you can also serve a pickled side dish with this, like a sweet slaw although you might want to pick that up at the deli.

Or just serve pickles!

(also buttery poppy-seed egg noddles are easy and go well with Schnitzel as we all learned from The Sound Of Music.)

Pound the boneless breasts first. Really. Then, however they are prepared, they will be far more tender.

Why is that, exactly?

Well a boneless chicken breast if pure protein. . .none of the other stuff that gives it flavor and texture (fat and bone). My sister-in-law taught me this, and while I really cannot explain it well, I know from experience that it works.

You're tenderizing them, making the muscle tissue softer by breaking up the tissue fiber, I think?

They also cook on a pan more evenly and quickly when pounded flat.

Seconding the schnitzel. I usually grate some Parmesan and mix that with the panko in my version.

Throw them in the slow cooker with a jar of salsa and some taco seasoning. Set it on low for 6-8 hours. Take it out, shred it and make tacos with lots of crunchy lettuce, or burritos. Or, nachos!

I made this last week and it was so, so good. Get out a decent sized stockpot and collect the following:

2(ish) cups chicken, sauteed and cut up into dice (I shredded up the leftovers off one of those grab-and-go rotisserie chickens, but sauteed diced-up chicken breast works fine, too).
2 fat leeks (in season right now!), cleaned and chopped
3 cups diced yellow potatoes
some butter, as much as you deem fit to sautee chicken in
some half & half, say a third cup? (idk I just had the tag end of a pint I had to use up)
a jigger of sherry or madeira
2 quarts chicken stock
1 tsp ground coriander seed
salt and pepper to taste
fresh minced italian parsley (as garnish)

Sautee the cut up chicken in butter and finish/deglaze with the booze. Add the coriander, salt, pepper and leeks and sautee until the leeks soften / get glassy looking. Now add chicken stock and potatoes and bring the pot to a moderate simmer. Cut the heat back and let it go on simmer/low medium for about 20-30 minutes, until the potatoes are nice and tender. Remove the pot from the heat and stir in the half-and-half; the soup should thicken a bit. Now serve garnished with fresh chopped parsley (or not, your choice).

Alternatively you could remove the chicken from the pan after the sautee, do everything else, then whir it all with a stick blender and add the chicken back in at the end, but we like it better chunky like this.

I put poultry seasoning on em, with salt and white and green pepper, and garlic. Then toss them in the oven (covered) for about 30 minutes.

Then they're shredded and added to couscous or enchiladas or chicken salad sandwiches, etc.

I'll have to try the pounding. That sounds interesting.

Pound chicken. In a baking dish do the following:

Layer of breadcrumb (Panko is best)

Place chicken on breadcrumb layer

Coat with Italian dressing

More breadcrumb

Bake at 350 until interior is 160 degrees and crumb is brown.

WHAT DID YOU MAKE WHAT DID YOU MAKE WHAT DID YOU MAKE???!! WE NEEEEEED TO KNOW!!!!

:)

Yes, do tell us what you made.

Oh hello! I did end up making sperose's garlic salt chicken. I pounded the chicken pieces before dredging; I do not have a meat pounder so I used our IKEA hammer with a plastic sandwich bag over it, ha. It was very good! Served it with saffron rice, spinach salad and crescent rolls. My friend liked it very much, he had two big helpings. I appreciate the help from one and all! So many other good things to try next time.

OOooo Saffron rice.