Chicken & rice... Chicken tetrazzini... Quesadillas & tacos... Chicken alfredo... chicken pot pie...
What do these dishes all have in common? Obviously, they all have 'chicken' in the name. They are also all go-to dishes that are staples at our house, and they all call for precooked, cut up chicken breasts.
These are all pretty easy meals, but cooking the chicken is just one more step in the process (and one more pan to clean!). My solution: I use the lowest-maintenance way of cooking the meat, that requires the least attention, so that I can get the other ingredients for the recipe ready without worrying about the chicken. For me, that means flipping on the George Foreman grill (that we got for $5 at Goodwill last year!), plopping the not-quite-defrosted chicken breast(s) in it, and letting them sizzle while I prepare the rest of the meal. So easy. And my favorite part: the grill gives the chicken a flavor that goes particularly well in Chicken Alfredo or Chicken & Rice, as well as other meals. Grilling is healthier than sauteing in oil, or other options for cooking the chicken, so that makes me happy too!
Something I do less often, but am glad when I do: precook, cut up, and freeze the chicken, to make any of these meals really quick and easy. I do this more often with ground beef or ground turkey, to freeze taco meat for tacos, quesadillas, dips, and refried-bean casserole. I also will brown & freeze crumbled sausage for dishes like pizza, omelettes, or Italian Sausage soup.
Check out more tips at Works-for-me Wednesday!