Here's one way that I have used up a chicken breast. If the breast is already cooked, then cook onion in step 2 and add chicken pieces to onion in pan to warm them. Chicken & Chunky Pesto on Whole Wheat Spaghetti I made the pesto (the yellow one at left) rather than the food processor as it was such a small amount and it turned out lovely and chunky. Here's the recipe as I made it for the two of us, using half of my usual pesto recipe: 1 chicken breast cut into bite sized strips 1 small onion - sliced 2 portions of whole wheat spaghetti 1/4 teasp sweet smoked Spanish paprika (optional) olive oil for cooking Pesto - this is the halved version: 2 cloves of garlic - minced 1 cup of loosely packed basil leaves - chopped 1/4 cup olive oil 1/4 teasp salt 1/4 teasp fresh ground black pepper 1/4 cup grated parmesan 1/4 cup pine nuts 1/2 teasp water 1. Put a large lidded pot of salted water on to boil for the spaghetti. 2. Prepare chicken and put into a small frying pan with onion and a bit of oil. Saute until cooked, turning and shaking pan.....about 12 minutes or until chicken pieces are cooked and all is lightly browned. Sprinkle with paprika and stir. Put on lid and keep warm while preparing the rest. 3. Meanwhile put in a ceramic mortar the salt, pepper, minced garlic and a few drops of the measured oil. Pound to a medium paste and add pine nuts, pounding some more, then add the chopped basil leaves, grated parmesan and some more of the oil. Continue grinding to a paste then add the rest of the olive oil. If it looks a little dry, add a few drops of water, up to 1/2 a teaspoon. 4. Boil the spaghetti 12 minutes or according to package. Drain and return to pan. Scoop out the pesto with a spoon and spatula and stir it into the spaghetti, mixing well. Serve on heated plates or platter and top with the chicken-onion mixture. Garnish with a sprig of basil and pass around the block of parmesan with a grater. SharonCb

Wow. I usually notice the date. Especially bleary this morning. Linda, that makes sense about the self basting, but since I trim off all the accessible fat, I don't think that benefits me much. The chickens I buy don't need it and I truly can't find any significant difference between those that are done on stands in convection and those that are done on the rotisserie. I'm sure you're right about the balance and spin. A lot of guys I know won't truss the chickens because they don't want the "blond" part when they're taken apart. I usually use the bands, though have done it Peasknees's way as well as with string. I'm not a fan of floppy. :) Thanks for the ammo for arguing against it!

Disclaimer: Not to advise what you should do. Just pointing a fact that I have observed. Billions of shops in China and Chinatowns worldwide, even now roasted ducks and chickens have been hanging in the open without refrigeration all day long, and eaten by trillions of people. dcarch https://www.google.com/search?hl=en&tbm=isch&source=hp&biw=1136&bih=632&q=roasted+ducks+in+chinatwon&oq=roasted+ducks+in+chinatwon&gs_l=img.3...3082.11341.0.11626.27.27.0.0.0.0.212.3264.0j25j1.26.0....0...1.1.64.img..1.14.1928.0..0j0i30k1.O2LFE_99Nmg

@Andie I too do not understand what your problem is, I rarely if ever chime in on this community but this blatant miss quoting of @Zalco's comment is frankly absurd. You made a mistake and this weird method of trying to covering it up is making you look like a complete lier and add to that you are even dragging in and insulting other members of this community which is again, absurd. You are clearly the one who misunderstood and led @Zalco on a wild goose chase trying to find what they did wrong. I personally think you should apologize. but more likely you will either, ignore the situation or, hit that flag button which for some reason removes comments immediately unlike on other websites such as Discord, or Reddit.