It's not a complicated dish, but it's very useful! And the bonus is that you can flavor it however you want. The rotisserie chickens at the supermarket that everyone raves about are frankly, overpriced, and difficult to cut up. And the cubed, cooked chicken in the prepared meats section is equally overpriced.
So buy a bulk pack of chicken breasts and throw them in the freezer - you won't be sorry!
Makes 1 1/2 to 2 cups
2 boneless, skinless chicken breasts (about 1 pound)
chicken flavored bouillon
coarse ground pepper
Wipe off chicken with damp paper towel and place in medium saucepan. Cover with water and add several pinches of bouillon, salt, and pepper.
Place chicken on paper towels and wait until cool enough to handle.
I never said it was pretty.Shred chicken with two forks or by pulling apart with your fingers. Keep in the refrigerator until ready to use.