Originally Posted by Tommy Joe

I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.

Oh, one final question. I would prefer turkey breast for this, but believe it or not, fresh turkey breast is not as easy to find as it once was. So my final question is this: Once the meat has been fridged and cooled and it's time for cutting each day, how would you recommend I cut it? I was thinking for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat lengthwise, with the uneasy sides propped up. I want the cut pieces to be large, not a bunch of thin ones. Question #3: Did I just make this more complicated than it needs to be?

Thanks,

TJ

TJ