salgud wrote:

> Peter Aitken wrote:
> > "Ken Knecht" > wrote in message
> > ...
> > >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
> > > --
> >
> > Pound the breast with a wine bottle or can of soup to even out the
> > thickness. Pat dry with paper towels and sprinkle with S&P. Saute in
> 1 TB
> > butter in a nonstick pan until lightly browned on one side, the
> turn. Place
> > a thin slice of ham and some sliced or grated cheese on the top.
> Cover and
> > cook just until done. If you overcook it will be dry. Until you get
> the hand
> > of it, make a small slit in the meat and look. You want to cook just
> until
> > the pinkness is gone, not a moment longer. Remove to a plate. Add
> 1/4c dry
> > white wine of chicken stock to the pan and scrape up the goodies.
> Use as
> > gravy.
> >
> >
> > --
> > Peter Aitken
>
> How about a simple stir-fry?

Or poach the bvreasts in stock or water and then when cool cut into
large dice and marinate in a vinegrette for 1/2 hour and serve with a
green salad.
---
JL