I always keep chicken breasts in the freezer for a quick meal. You can buy individually frozen chicken breasts that can easily go from freezer to table in less than 15 minutes.
If you are using frozen chicken breasts, rinse under cold water and place on a microwave safe plate. Heat in microwave about 1-1/2 to 2 minutes, just until they begin to thaw, but have not started to cook. It’s best to leave the chicken partially frozen because it will make slicing much easier.
Slice chicken into thin strips against the grain, cut strips into bite size pieces, if desired. Sprinkle with kosher salt, freshly ground black pepper and a little garlic powder, or your favorite seasonings; toss to evenly distribute.
Heat about 3T oil in a heavy skillet. When oil is hot, add chicken and saute for approximately 4 minutes, moving frequently, until chicken is cooked through. Remove as soon as it is no longer pink in the middle. Do not overcook the chicken.
Some of our favorite uses for this chicken includes:
Add it to Fettuccini Alfredo
Served with tortillas, shredded cheese, chopped tomato, shredded lettuce and a little salsa.
Add to a salad for a fast and easy lunch.
Served on top of couscous.
*Tip: you can cook the chicken ahead of time and store it in a freezer safe dish or bag. It will be ready to toss into any hot dish, soup or rice dish, or thawed for a minute in the microwave for quick chicken tacos or a light salad.
