It's no secret that boneless, skinless chicken breasts are quicker and easier to cook with than messing with a whole chicken.
It's also no secret that we could pay a hefty price for this convenience! At regular price, chicken breasts are expensive.
I do a lot with whole chickens but there are some recipes where chicken breasts are just so much better! And I like the convenience of pulling a chicken breast from the freezer for a quick meal.
In my area, split chicken breasts or bone-in chicken breasts are often on sale for under $1 a pound. I used to purchase some but found them too hard to cut up. So I stopped buying them.
Recently, I bought a big package and following the directions for cutting split chicken breasts on $5 Dinners, decided to try this one more time.
It worked! I'm not sure why it seemed so difficult before, but this time I had those babies cut and separated within minutes. From 5 pounds and about $5 worth of chicken, I got 5 boneless, skinless chicken breasts, 5 tenderloin pieces and after I cooked the meaty bones that were left, several cups of chopped and cooked chicken ready for chicken salad, soups or casseroles and about a quart of chicken broth.
I'm sold! I don't know about you, but I'll gladly pay $.89 or $.99 a pound for chicken breasts vs. $2.50-$4.98 a pound, even if it means a little bit of work on my part.
Writing this post puts me in the mood for our favorite Israeli Spice Chicken!:-)
**This post is linked to Works For Me Wednesday!