On Jan 8, 6:10*am, jmcquown > wrote:
> I'm starting a list of ways to use boneless, skinless chicken breast
> halves. *Just flipping through *one* section of the cookbook '365 Ways
> to Cook Chicken' compiled by Cheryl Sedaker.
>
> Chicken Piccata
> Chicken Marsala
> Lemon Chicken Scaloppine with Artichokes
> Chicken Saltimboca
> Chicken Parmesan with Fresh Tomato Sauce
> Chicken Cordon Bleu
>
> Just to name a few

The chicken breasts available in stores are uniformly tasteless. So I
save them for stir-fries -- cut thin across the grain, marinate for 20
minutes (or not) to infuse some flavor. But I have pounded some and
shallow fried for schnitzel -- much cheaper than veal although less
flavorful.