Save yourself time in the kitchen by cooking several pounds of chicken at once and freezing it for later use. I often buy those 3lb. bags of boneless, skinless chicken breasts from the Superstore (priced at around $6.50) and cook the whole thing to use later. To cook chicken: Poach it- Place chicken in a large pot with enough chicken broth to cover. Bring broth to a boil and reduce heat to medium-low. Continue cooking for 6 minutes (freeze the stock and use for soup later). Or you can Bake it- Preheat oven to 325°F. Lightly grease a baking sheet and place chicken on sheet. Drizzle with a little vegetable or olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes or until chicken is golden brown and juices run clear. Once your cooked chicken has cooled, just chop it into smaller pieces and freeze 1-2 cups per container. Use frozen cooked chicken within 6 months.