marinade it in some hot sauce, honey and a splash of soy sauce, grill. eat. its toughto get the ratios right but when you do....mmmmmmm delicious!

Freeze it and send it to me. I'll happily take some of that off your hands :)

Fajitas with all the fixins, refried beans, rice, margaritas and cerveza.

stir fry strips, with whatever marinade you have in your cabinet, whatever frozen veggies you have in your freezer, and throw on salt, pepper, chicken seasoning, and whatever other stuff sounds good, throw a little matza meal or flour in there to make it thick, and voila! (I throw most of our meals together on a whim like that and pray the clan'll like it)...but it usually turns out surprisingly good...last week I wanted a chicken picatta style chicken, just w/o the butter/cream, so I substituted here and there and realized I didn't have lemons or lemon juice, so I just substituted lime flavored beer and it turned out spectacular. If all else fails, dump some wine or beer on it and it will cook up great :)

Get some boneless chicken thighs as well. They might be a little fattier but a great way to break up the monotony. Also check out recipes for chicken marsala. Tasty.

cheers
S.

flatten them with a tenderizing hammer to 1/4"
dredge in flour
1/4 stick of butter in the frying pan on med hi
fry that baby!

deglaze the pan with red cooking wine add chopped shallots & mushrooms
add a few tbs of cream

serve with wine, couscous and a salad

i also like www.epicurious.com for a new recipe, or williams sonoma

Skin the chook, flour the chicken and brown it in a pan with Olive oil. In a large pot/bakeware container, mix Apricot Nectar (The real stuff, which you can get from whole foods), two packets of french onion soup and heat. Once it is hot, put the chook pieces in it and bake for about 2 hours on about 375, then remove teh lid and keep baking until the top browns off. Delicious. Serve over rice, with the juice. If you do it right the nectar thickens with the flour. Guiltfree pleasure.