W. Wells wrote:
> I need a few new good ideas on how to dress up the taste of frozen
> chicken breast. We eat them a lot and we are getting tired of our
> recipes. Thanks

Brined for added moisture and flavor. Then grilled, fried, smoked,
sliced thin and stir-fried, roasted, broiled, etc, etc.
Use different brines for different tastes. Use different spices and
or dry rubs before cooking. The results are infinite.

I really prefer whole chickens, spatchcocked (butterflied) and
grilled. No brining is necessary, and the end result will be the
juiciest chicken you've ever had.

BOB