Originally Posted by
KelJo
Yesterday I poached chicken breast and made a small dipper of chicken & rice soup (from the stock I made earlier in the week) there's a bit of soup leftover today and will make quesadillas this evening with the leftover chicken
* Poached chicken breast are tasty & versatile, I do this on a regular basis. All you need to do is put thawed b/s chicken breast in a single layer in a pot, cover with chicken stock & add dried herbs of your choice (just a little) and a bay leaf (a must!) bring to a rolling boil and then partially cover the pot with a lid, turn down the heat to low and simmer for 10 mins. Then turn off the heat, cover the pot and leave in the hot liquid for 20 mins. Delicious for chicken salad, add to soups, etc, etc. If you don't have chicken stock you can use water, onions, garlic, etc but the chicken doesn't taste as good