for the love of nums
I buy chicken thighs wayyyy more than chicken breasts. They’re more flavorful, they’re nearly impossible to dry out, and they’re cheaper. But sometimes, a breast is just best. So for those occasions, this is the method I always use to make the most of those boneless, skinless chicken breasts.
This is one of the boys’ and John’s favorite lunch meats to have on hand for sandwiches or salads, and I always love having it in the fridge for quick, easy dinners on those nights when I. just. can’t. Like tonight. When, after 2 1/2 weeks of quarantine homeschooling, I found out the boys won’t be heading back to school this spring. 😠Which is a whole other topic for a whole other blog. But I will say this: I refuse to let this time go by without making it into something good for us, for them. So I’ve got some plans brewing… But for now, thank the lord I’ve got chicken in the fridge.