Use our simple guidelines for baking or poaching chicken to use in salads, casseroles or sandwiches.
Baked Chicken Breast:
Arrange boneless chicken breasts or split breasts with ribs flat in shallow pan. Do not let pieces touch. Brush lightly with oil, salt and black pepper. Cover with foil. Bake in a preheated 350 F oven until juices run clear (about 35 minutes for boneless breasts, 50 minutes for split breasts with ribs).
Poached Chicken Breasts:
Place 3 pounds whole chicken breasts, split; 1 unpeeled onion, washed, quartered; 5 sprigs fresh parsley; 8 black peppercorns; 2 teaspoons dried thyme, crumbled; 2 bay leaves; 1 tablespoon salt and 1 cup white wine in large kettle or Dutch oven. Add enough water to cover. Bring to a boil, covered; reduce heat and simmer until juices run clear (30-40 minutes). Remove from heat; let stand 30 minutes. Remove chicken. Refrigerate, covered, several hours.