Chicken Breast for Soup, Salad or Grilling: A Diet Staple

When chicken breasts are on sale, I usually stock up.  I buy 2 or 3 family packs, take them home, and spend an hour or so portioning them. Believe, me, this saves loads of time later. I clean any extra fat off them, split them in half lengthwise, butterfly style, and each half is a portion.  I can weigh it before cooking if needed. Each half fits perfectly into a snack baggie which I then put into a freezer bag and freeze it. I freeze some of the breasts raw with different lowfat marinades, some I freeze plain and some I cook and freeze. I grill them off in my grill pan (George Foreman type grills will work too) with a little salt and pepper. If time allows, I slice them into bite size pieces and weigh the pieces before bagging them. This way I can grab one on the way to work for salads.  so I can pull out one at a time before work to defrost for dinner when I come home or to grab one to bring to work.