- Most Helpful
- Highest Rating
This was perfect for the Club sandwiches that I made last night & what a great idea about advance preparation. I'll be 1 step ahead for those "Chef" and "Cobb" salads in the summertime. Thank you!!
This is a great basic recipe in addtion to giving me the correct timings of boiling vs letting the chicken sit in hot water in order to stay moist. The recipe also gave me an idea of the kind of herbs and flavors I can add and it comes out GREAT every time. Something so simple can be so good......
We used this tonight to cook chicken for Ro-tel Chicken Spaghetti. I also had the problem with my larger breasts not cooking completely but it was fine since it was fine since I was baking a casserole for 30 minutes. I will cut the chicken next time. I also used chicken broth instead of water. I then used the broth in the recipe I was making.
What a fantastic way to cook chicken! I am rating the method of cooking as I just used some chicken stock powder in my water as I didn't have all the other ingredients and followed the cooking directions. It turned out the best, tastiest, juicy chicken ever! Thanks!
Great recipe. Made a batch ahead as suggested and have used some in Club House sandwiches, salads, casseroles, and chicken pot pie. Will keep this precooked chicken on hand all the time.I also saved the broth and froze it to make soup on a cooler day. Thanks Dancer^.
thanks, this is a convenient trick to know! i will experiment with different spices, as it seems good for stir-fry, but the seasonings used aren't really compatible with the asian sauces i typically use.
Loved this recipe!...it went together nicely, and the house smelled like Thanksgiving while it was cooking...Thanks for sharing...SharonP.
This recipe was easy and full of taste. I know I'll be using this often to speed up my cook and prep time on lots of chicken recipes. Thanks for a great time saver.
Great idea poaching them. I like how they stay juicy even after freezing! Thanks Dancer!
Excellent! I had to cook my chicken breasts a little longer as they were very thick--but moist perfect end result! Also did not have fresh parsley so I used dry and that was just fine. My new go-to recipe.