The spinach was not frozen, and so I sautéed it briefly to reduce the volume and make it easier to stuff. I added Asiago cheese to the filling to give it more flavor, but the result was very bland, even though I seasoned the chicken with my Cajun seasoning mix. I had also added fresh basil to the spinach mixture. I made three breasts, and we only ate one of them, and so I have two left over, besides the raw ones that I froze. The white wine (Chardonnay) that I added did make a nice sauce, but a pasta sauce would have been more flavorful. I also made some plain brown basmati rice. The last time I made brown basmati rice I added to many other ingredients (I was making Jambalaya), and the rice never got tender. Having plain rice only added to the blandness of the meal. Adding more pepper to the chicken would have helped, I think. Lars

I have a Weber gas grill and I get a lot of grease in the grease pan...but I also cook a lot of dark meat chicken and pork roasts on the grill. Thinking about it, if the grease pan is underneath the grill, like on my Weber, the type of metal isn't going to make any difference because it's never going to get hot enough to fume. For some reason, I was thinking about those flavorizer bars in my Weber (that sit over the burners rather than having lava rock or ceramic briquettes) when I responded originally. Definitely, you would NOT want those to be made out of galvanized metal and have the fumes permeating your food. Oh, and Webers are fantastic grilling machines. Flare-ups are pretty much history. Expensive grill if you buy new but I found a working grill for only $20. The end casting on the hood was broken so it didn't have a handle. Used it for few weeks until I located another parts grill for $35. Fixed the hood and salvaged a set of slightly used burners and cooking grid for replacements later on. Anyway, just had to tell you how much I love the Weber. This is our 4th or 5th grill, by far the best grill we've owned plus it represents the least am't of money we've ever spent on one. I'm just thrilled with my bargain grill!!

With that quantity of chicken, I'd do a little bit of everything! Freeze some on cookie sheets and then bag to use whole (grilled or for sandwiches or something). Some, I'd bag with italian salad dressing (or any other marinade) which you can then defrost and grill or broil for a quick dinner. For cooked, cubed chicken, here are a few things I'd make: - chicken salad - chef salad - stir-fry - chicken broccoli casserole (layer cubed, cooked chicken, fresh blanched broccoli, or use frozen, pepperidge farm stuffing in a 13x9 pan. Mix together 16 oz. sour cream, 1 can cream of chicken soup, 1/2 c. milk and pour over the stuffing. Bake at 350 until heated through, about 30 min) - homemade chicken soup - chicken tacos (use a packet of taco seasoning as directed on package, refried beans, lettuce, tomatoes, sour cream and your choice of soft tortillas or crunchy taco shells) - chicken fajitas (packet of fajita mix, sliced green and red bell peppers, sliced onions, serve with soft flour tortillas, salsa and quacamole) - Chicken Cordon Bleu - pound to about 1/4" thick and roll with a slice of ham and swiss cheese. When ready to cook, defrost, dip in egg and bread crumbs, bake at 350 about 40 min. Can serve with a white sauce such as hollandaise if desired.

I just cooked chicken breasts to take to our church to be made into pounds and pounds of chicken salad for our Christmas fundraiser. Here's the method I used...it worked perfectly. How To Cook Moist & Tender Chicken Breasts Every Time What You Need Ingredients 1 to 4 boneless skinless chicken breasts, of similar size Salt and freshly ground black pepper 1 tablespoon olive oil, unsalted butter, or combination of both Equipment Heavy Mason jar or wide drinking glass Wide (10-inch) sauté pan with lid Tongs or spatula Instructions Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife. Season the chicken breasts: Lightly salt and pepper the chicken breasts. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Flip the chicken breasts: Then flip each chicken breast over. Turn the heat down to low: Turn the heat to low. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator. Here is a link that might be useful: How to cook moist, tender chicken breasts every time