Start by poaching four or five boneless chicken breasts in one cup of water with salt or bouillon mix added. You will reserve this broth after the chicken is cooked in it, and use it as the basis for your sauce….
Ladle some of this sauce into the base of a baking pan. Coat the sliced chicken meat in it, and arrange them as shown below.
This smoky chicken is great the next day after its initial baking, cooked for a few minutes under a broiler (see first photo for results). The broiled chicken is good in pita sandwiches or wraps, with lettuce as a refreshing counterpoint.
Add water and the flavouring of your choice to boneless chicken breasts. Simmer for forty minutes, cool and freeze for future use, or slice and use with sauce or gravy, perhaps made with the same poaching-liquid in which you cooked the chicken. I will return at the next opportunity with an original recipe or two, employing poached chicken breast meat. ~~M-J de Mesterton