What to Make When…Split Chicken Breasts

Alrighty friends…time for another episode of “what to make when!” The star of this week’s show…split chicken breasts. So I used to be a boneless, skinless chicken breast kind of girl.

Then I moved to the Dominican Republic.

Where I had to buy entire chickens at the market. And when I say entire, I mean entire. Including the feet.

Eww.

Double Eww.

I wrote about it. Once upon a time.  It’s a funny story…you should read it.

The Boneless Skinless Snob Walks into the Street Market in the Dominican Republic

And while it was an awful experience, I am much better off now because of it!

So back to the split chicken breasts…my never pay more than price for these is $.99/lb. The best sale price fluctuates between $.99/lb and $1.25/lb.  So next time you see them drop below $1/lb, you don’t have to be afraid to pick up a package. Or three.

Cooking with the Split Chicken Breast

Using the Meat from the Cooked Split Chicken Breast (the how to)

And before we go…

Previous “What to Make When…” Posts

Comments

  1. Christie says

    I found short-dated chicken breasts for .69/lb last week and filled my crockpot as I unpacked the groceries becausey my freezer was too full. Put most of the shredded meat in snack size baggies, which I then put together in a gallon freezer bag…perfect for grabbing to make a salad into a meal just for me when the kids are having Mac n Cheese or PB&Js. This gives me some great ideas for next time I’m so fortunate.

  2. Christie says

    I found short-dated chicken breasts for .69/lb last week and filled my crockpot as I unpacked the groceries because my freezer was too full. Put most of the shredded meat in snack size baggies, which I then put together in a gallon freezer bag…perfect for grabbing to make a salad into a meal just for me when the kids are having Mac n Cheese or PB&Js. This gives me some great ideas for next time I’m so fortunate.

  3. Sandra says

    I really like this new series. I’ve already used it for pork chops. It’s helpful that you include your “never pay more” price, too. Plus, the list to all the recipes you’ve posted so far in one place is great.

    Thanks and keep up the great work!

  4. Karen Hiebert says

    I got some chicken last week for making of the greek lemon chicken soup(yum!) but I am thinking about using one for making the basalmized red onion chicken wraps. PHEW! :)

  5. says

    What a coincidence…these are .88/# here this week! I always get a bunch when they’re .99 or less, and use them like mad. The Crock Pot thing is great, and I’ve become an excellent chicken picker. My favorite way, though is roasted, like you’d roast a whole chicken (minus the feet), in the oven, with potatoes, carrots and celery. Now I’ve done it….I’m hungry.

  6. Aileen says

    Thanks! I love these ideas. I found chicken thighs at a great price last week so I plan to use some of your recipes. And I’m always afraid of the split chicken breasts, but not anymore!!

  7. Heather Acuna says

    I noticed the term “never pay more than” and loved it! I’m new to your blog and to the art of saving money on grocery. I tried searching for your “never pay more than” list but the page isn’t working. I’d really love to get the full scoop on your “never pay more than” expertise!!

    Thanks for all the advice I’ve already gleaned from your website!

    – Mrs. Acuna

  8. says

    Good grief, we NEVER see chicken breasts that cheap here in central CA. I live in the bread basket of the world and your prices beat ours any day. It really ticks me off. I’ve been following your blog for about 18 months. This morning I pick up the Fresno Bee (local newspaper) and they had an article about you (from the St. Louis Post-Dispatch) on the front page of the “Life” section which has the food articles, recipes and ads. I totally agree with you about portion distortion. However, for me to make a $5 meal for 5 adults, 3 of which take leftovers for lunch, well we have to stretch that $5 upwards unless we are truly just eating rice and beans. I love reading your blog though and get many good ideas from it. Keep up the good work!

    Lau

  9. Nicole says

    One thing that you didn’t mention and that I do everytime: I bone the breasts (then cut in half so that we get 2 portions per breast-half) and then I throw all the bones into the crockpot. Fill with water and let it cook (overnight/all day/whatever). After it’s done, I strain the broth, put it in the fridge for at least an hour to allow the fats to float to the top and solidify. I then skim the fats off and pour the broth into gallon size freezer bags. I usually get 4 cups in one bag. This way, I have NO SODIUM LOW FAT broth without the expense.

    :)

  10. says

    I rarely buy breast meat, I don’t think it tastes as good as dark meat, and it’s really easy to dry out. Plus, for the same reason you buy the split breasts (from the other post you reference)- can’t make good broth with BSCB.

    Perhaps the pricing is different in central CA than Southern CA, but I often found BSCB and bone-in breast for .99/lb. I had to go to the grocery stores that weren’t the nicest (are there Stater Bros in central CA?), but to me it was worth it.

    Also, we moved to Minnesota last spring, and food prices here are higher than in CA, with the exception of milk and eggs.

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