I know, you’re rolling your eyes at this recipe, maybe even a few ‘ewwws’, but I’ve been making this recipe for years, and so far, it’s always turned out.  It’s never rubbery or soggy, and it’s done in 20 minutes.

I start with skinless, boneless chicken breasts.  I cut off all of the fat, which seems to always be about 1/2 #.

Rinse the chicken breasts with cool water & place in a 9″ x 13″ glass container.  Add water to about half the depth of the dish.  Then add 2 chicken bouillon cubes.

Cover the glass container with plastic wrap, leaving one corner uncovered.  This lets the steam escape.

Cook on High for 10 minutes.  After the 10 minutes have passed, turn the container & cook again for 10 minutes on High.

That’s it!  It’s done!  Remove the plastic wrap carefully, as the steam is extremely hot.  Remove the chicken to a plate.  For gravy, strain the liquid that’s left behind & use your favorite recipe.

It’s a quick meal, and we always seem to have enough left over for lunches.

Give it a try, and I think you’ll like it.

Happy Creating everyone!