On 2015-09-27 1:44 PM, William wrote:
> It seems like the grocers are selling lots of boneless skinless
> chicken breasts. What's the most preferred method of cooking this
> piece of chicken?


It depends on how big they are. I try to get the small ones and use them
for grilling, either in a pan or on the gas grill. They can cook
through without the outer portion getting overcooked.

I used to buy a lot of boneless skinless chicken breasts but lately I
have been buying them with skin and bones because of the tremendous
difference in costs. It takes less than a minute to rip off the skin and
separate the meat from the bone and it the discarded material is minimal
so you don't lose that much of what you paid for by the pound and you
aren't paying the huge markup for the little bit of labour involved.
Besides, the discards can be used for soup.