Is it possible to easily grill them? I may differ from others, but browning chicken to me adds tremendous flavor. I never braise chicken breasts for any recipe because they would be flavorless. My next choice after grilling is a skillet saute.
Cook them in a frying pan the same way you would brown tempah or tofu. Brown in some olive oil (medium high)with sprinkled seasoning on top. They are done when they are just beyond the pink stage. If they are still slightly pink inside they will continue cooking if you let them rest - on a plate- for a few minutes as the heat continues to cook them. If, after 5 minutes they are still pink in the middle, slice them in half and cook for just a few more minutes. This adds more "brown" flavor to the chicken as more sides are exposed.
I don't use a thermometer but I would imagine someone might recommend one~ - But really, you don't need one.

Well look what I found..
adoptedgreyhounds, has left a trail. LOL
I went to google for a "quick" directions..since I don't have times..I have "texture". LOL and it's hard to explain.

Here is a link that might be useful: Poached Chicken Breasts

I poach chicken breasts for salad. Poach is a very slow simmer.I put some water....what looks like enough to cover the bricken into a pot with a lid, add some onion...a slice for just a small but of chicken, a bit of celery, the leaves are OK...no need to chop, a whole clove of garlic...2 if I have a lot of chicken to cook, and some parsley...if I have another use for the ruffley part I will just use the stems, and something acid...maybe a wedge of lemon, a splash of dry wine, a spoon of vinegar... a bit of salt...pepper.
Bring to a boil and boil for a bit....5 minutes if you are in a hurry, 20 minutes if the phone rings!
Turn the fire off and add the chicken, turn the heat back on and keep at a slow simmer until its' done...depends on the amount of chicken you are cooking but 12 to 15 minutes is about right. Cut into the chicken to see when it's done....don't over cook.
Remove chicken from broth, strain and save the broth for other uses....you may want to reduce it a bit.
Or just poach the chicken in white wine.
That was my father's secret recipe! He would pack chicken breasts,with the skin, into a heavy pot, cover with Virginia Dare white wine...sweet, icky, fruity....and slowly simmer until the chicken was done....then he would brown the chicken in a bit of butter, reduce down the cooking liquid add fruit....think it was pineapple maybe canned peaches, I forget, and thicken with cornstarch and serve over the chicken! LOL! I forgot about that!
Linda C

How about throwing them in the crockpot with the broth? That would be my kind of solution, lol! I don't have a grill but I could pan sear them first.

For certain recipes such as salads and enchiladas I like to poach then but I usually poach in chicken broth or veggies broth. As Lind describes, just enough to cover and then a low simmer for between 10-15 minutes. To check for doneness just cut open , a teeny, tiny touch of pink and it's done because it will coninue to cook once removed from the broth.

The crock pot would over cook it.

Lpink, you cook chicken breasts in a crock pot and you will have chicken strings.

Chicken breasts cooked in a crock pot always results in an awful texture, like paste.

I'd poach them in chicken broth with a few peppercorns, maybe a bay leaf, a bit of onion.

What is the recipe?

I dunno, I make chicken in the crockpot all the time and it turns out delicious--very nice texture. I brown it first, use a mix of bone in chicken breasts and thighs (I try to find smaller breasts) and cook on low about 4 - 4.5 hours. I just made pineapple chicken last month that was great, plus I've made chicken cacciatore and moroccan chicken too, for guests. It's my go to option when I have die hard meat eaters around.

As for the skinless chicken breasts, I braised them as instructed, since I have a wonderful braising pan that I use for eveything else under the sun except braising. So I figured it was time I used it properly, lol! They look pretty good but I'm waiting for them to cool and I have to go to the store to get parsley before I can make the chicken salad.

Here's Lars' Chimichurri Sauce recipe. I'll use some for the chicken salad and freeze the rest. I'll probably mix in some olives and celery and green onion with the salad, maybe a dab of mayo.

Argentinnian Chimichurri Sauce
1 cup packed fresh parsley
3/4 cup olive oil
3 TBLSP red wine vinegar
2 TBLSP dried oregano
2 tsp. ground cumin
1 tsp. salt
2 garlic cloves
1/2 tsp. dried crushed red pepper

Do you have a counter-top grill, like a George Foreman Grill? I grill mine on that *all* the time. I've tried nuking them, but they just get too weird that way.

Another great recipe is to make chicken and dumplings with them. Yum.

DonnaR/CA

I just have to say THANKS! again for all the help. The chicken turned out so yummy!! Both the meat and the salad! I had it for lunch today. The chicken meat I cooked myself turned out so much better than anything I've had at a deli or restaurant. I can't believe how flavorful and chewy and moist it is! I sprinkled them with Penzey's Sandwich sprinkle before pan searing. That stuff is the best! And I continue to love my braising pan! Thanks everyone for all the help and advice!
Lpink

Lpink, I love Sandwich Sprinkle. I use it on alot of meats as a "searing" seasoning!