Hellobee Boards

I usually buy thighs too but when I use breasts I like to bake them in a dijon sauce (or just saute them and then make a quick dijon pan sauce). I also like using it in Skinny Taste's Crock Pot Santa Fe Chicken.

And sometimes I slice it thin, saute it and toss it with peanut sauce, green beans and pasta. Or pound it thin and make chicken piccata (I loosely use ST's recipe for this, too). Or saute it on the stove and let it hang out in a lemon sauce for a bit.

I usually buy thighs too because I hate, hate, hate how dry chicken breasts can be! But this recipe, adapted from America's Test Kitchen (my fave!) is pretty fool-proof, mostly hands-off, but most importantly, SOOOO moist. (And I substitute olive oil for the butter to make it a little healthier.)

http://changeabletable.com/Changeable_Table/Empty_Nest%3A_Cooking_for_two_(or_fewer)/Entries/2012/2/17_Pan-Seared_Chicken_Breast.html

@Zbug: My lazy one is the same, or instead of BBQ I use oily ceasar salad dressing.

Our go-to lately is to coat the breast lightly in mayo, then cover them with panko breadcrumbs mixed with Emeril's essense seasoning to taste. Then, just bake on a cookie sheet. The chicken stays moist and the outside stays crispy. I think I have shared this a million times on here by now, but I really swear by it.

@bpcmarj: I am going to try that.