Real bargains at supermarket and discount stores are big bags (4 lb. and up) of individually frozen boned, skinned chicken breast halves. You can bake or poach this meat ice-hard from the freezer. But one caveat: breast halves tend to vary in weight, from 6 to 10 ounces, and you'll get best results if you cook pieces that are about the same size together. While the chicken is under way, prepare a rice mix and steam peas.
Basics for baking and poaching
To bake: Place 4 frozen boned, skinned chicken breast halves (about 2 lb. total) in a single layer in a 9- by 13-inch pan. Bake in a 400° oven until meat is no longer pink in center of thickest part (cut to test), 25 to 30 minutes.
To poach: Place 4 frozen boned, skinned chicken breast halves (about 2 lb. total) in an 11- to 12-inch frying pan. Add specified liquid and other seasonings, cover, and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total.