For crispy chicken sandwiches, I split a boneless chicken breasr, so it is only 1/2 as thick...then put it between plastic and with a meat mallet pound it to be 1/4 inch thick. I mix flour with seasonings...let's say 1 cup flour with 1 tsp salt, 1/2 tsp garlic powder, 1 tsp ground mild red chilis, 1 T dry parsley crumbled and 2T grated parmesan cheese. Beat an egg in a flat dish with 1 T milk or water... Pat the split chicken breast dry and dip into the egg and then into the flour....and fry it in a couple of T of oil in a non stick pan...brown on both sides, and turn down the heat and cook another 5 minutes. Sometimes I skip the chilis and add a teaspoon of grated lemon peel. The crisp will be gone when you serve them leftover...but they are still good. Linda C

I have some things to make instant chicken stock, but I had my mind set on making homemade stock to make french onion soup, which I have been dreaming about since reading that thread ---- I don't eat red meat so I was going to try it with chicken stock, so figured a homemade base would be better -- another day! Thanks for your help.

You guys are funny. The chicken was $2.29 a pound which is unfreaking unbelievable for SLBL organic pasture raised chicken breasts and it was a loss leader (I am sure) for a local wholesaler. I used to buy chicken like this and prep it up for a couple of months worth of meals but I admit I haven't done it in years. I picked out my recipes, shopped for the stuff I didn't have on hand and had everything ready to go when I picked up the chicken. I label all the ziplock bags with the recipe name and date, placing the opened ziplocks in any container that will support them. Then I prep the marinade in multiple quantities, usually double, sometimes more, seperate it out into the ziplocks, add the chicken, seal and into the fridge. Then the next recipe and so on. When the second recipe is ready for the fridge the first recipe goes into the freezer. I freeze them flat. The soup and gumbo are in the fridge overnight before going into the bags and then the freezer. I start with the recipes that take the most prep work or need cooking first like the gumbo which has about 15 cups of finely diced veggies (all diced by hand - I don't like how uneven the food processor chops) and finish with the ones that are just measuring liquids. It took about 3 hours to do everything I did then about 3 hours lol to clean the kitchen. Here's the worst of it: Crock Pot Chicken Enchilada Soup Skinnytaste.com Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g Sodium: 572 mg (without salt) Ingredients: • 2 tsp olive oil • 1/2 cup onion, chopped • 3 cloves garlic, minced • 3 cups low sodium fat-free chicken broth • 8 oz can tomato sauce • 1-2 tsp chipotle chili in adobo sauce (or more to taste) • 1/4 cup chopped cilantro (plus more for garnish) • 15 oz can black beans, rinsed and drained • 14.5 oz can petite diced tomatoes • 2 cups frozen corn • 1 tsp cumin • 1/2 tsp dried oregano • 2 8 oz skinless chicken breasts (16 oz total) • 1/4 cup chopped scallions, for topping • 3/4 cup shredded reduced fat cheddar cheese • fat free sour cream (optional) Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy! Maple Dijon Glazed Chicken Ingredients: 1 1/2 pounds chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 Tablespoons red wine vinegar salt and pepper to taste Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Chicken teriyaki recipe Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes From Catherine McCord's Weelicious Cookbook. ingredients: 1 (8-ounce) can crushed pineapple 3 tablespoons low-sodium soy sauce 2 tablespoon honey or agave nectar 1 teaspoon grated fresh ginger 1 small garlic clove, finely minced 4 boneless, skinless chicken breasts (about 2 pounds) Mix everything together in a ziplock bag. Add the chicken. Freeze Thaw and bake in 350 degree oven till the chicken is done. Peach Ginger Bake 1 1/2 cups brown rice 2 1/2 cups water 1 jar Trader Joes Peach Salsa 1 tsp ginger powder 2 Tbsp ginger nibs or crystallized ginger finely chopped Put rice, water, salsa and ginger powder in ovenproof dish and mix well. Season 8 chicken breasts with salt and pepper and lay chicken breasts on top of rice, sprinkle ginger on chicken and bake at 375 for 45 minutes

Thank you Carol for this idea, it's THE BEST. Rub butter or oil on bottom of small pyrex casserole dish. Place boneless skinless chicken breast on bottom, salt and pepper both sides, dot top with a little butter or oil. Cover with pyrex lid and bake for 30-35 minutes or until 165 degrees with instant thermometer. Quick, easy, tender what more could I want! Great sliced in a sandwich, or as your protein for dinner. I'm not into flavorings, good organic chicken fixed this way is perfect for me. If I was doing two breasts the time might be longer but not by much is my guess. Ginny