Make-ahead Chicken – from Diane

Here is one suggestion that I use not only for office working but for having handy food in general. It does take some ahead prep time, but if you do it on a weekend, you are set for that week. Of course this is only good if you like chicken. I get a package of 8 or so good quality skinless boneless chicken breasts and split it so it’s the 2 halves. Then I pound them with a meat mallet till about 1/4 thick. I season them with whatever comes to mind that day.. Could be garlic, salt, pepper, oregano, Lowry’s seasoned salt, Montreal chicken seasoning.. Whatever... then I heat some olive oil and fry the breasts about 6 minutes on each side.  When they are browned, and cooked inside I take them out of the oil and do the next batch till all 16 halves are done. These keep really well all week, and I would take  a few with me wherever I go. I also would keep a variety of toppings.
If you have a microwave available you could do the following variations

1. Mexican chicken - places a spoon of salsa, a bit of cheddar, nuke till melted, and eat with a spoon of sour cream. This is one of my very faves!
2. Italian chicken, - spoon of tomato sauce, mozzarella cheese, nuke till melted
3. American chicken just melt some American cheese over it.
4. Add cooked chicken to a fast food garden salad

Just eat cold with some slices of cucumber