Chicken Breasts

If I were only allowed to buy chicken in one form, it would have to be a boneless, skinless chicken breast. Nothing else offers such an endless variety of quick and painless dinner possibilities.

When I do my weekly shopping I automatically pick up a pound of boneless chicken breasts because I know that if I don’t get around to cooking them within a day of purchasing, I’ll chunk them up and freeze them in individual portions for another day.

In an emergency, when I’ve forgotten to defrost anything for dinner, I add however many portions I need at the time to a hearty soup or stew without thawing the chicken first. Whatever moisture is lost by thawing the chicken this way is retrieved in the juices of the soup or stew.