Ken Knecht wrote:

> I have too many skinless chicken breasts in the freezer. Any
> suggestions
> for recipes - for one person, simple, usually on-hand ingredients
> please.
> No, I've not looked on the net, I've tried too many using recipes I
> found
> there that I hated. I prefer recipes others have made and liked. Of
> course, that doesn't always work either; tastes vary. Maybe a
> casserole?
> I don't mind re-heatable leftovers.
>
> TIA
> --
> Untie the two knots to email me

A favorite of mine is to season, egg (beaten yolks only) flour and bread
crumb a boneless, skinless breast of chicken and saute in a bit of oil
or butter in a skillet on top of the stove till the coating sets up and
is nicely browned then transferr to a pot with several cups of good beef
gravy (Heinz is acceptable) and 'fricasse' or stew or simmer in the beef
gravy with 1/2 to 1 cup of good red wine till the chicken is done, about
20 minutes.

Using a slotted spoon remove the chicken, stir the gravy and serve with
rice or potatoes or pasta.

I can eat a whle half breast this way but often times the breast is
sliced and served in several pieces.
---
Joseph Littleshoes