How would you suggest cooking boneless chicken breasts for a baked pasta dish that calls for "cooked chicken, cubed?" I was going to poach.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Poached would certainly work and would be nice and moist. I'm sure you could also use roasted chicken.
Helen's right, roasted chicken would be great. I often make a mixture of a couple of tablespoons of mayo mixed with a teaspoon of soy sauce and slather that on the chicken breasts before baking them in a 350 degree oven. The resulting chicken stays incredibly moist but doesn't take on a lot if added flavors, and can be easily shredded or cubed for any use. I know it sounds weird, but it works incredibly well. Try it out!
I find poaching to be quick, easy and less messy than other methods. Just don't overlook it!
I use Ina's easy method. 350 degrees, 30 minutes, slathered in olive and a little salt and pepper.
(And the creamiest, too.)
Japanese-Style Scrambled Eggs
5-Ingredient, Unfussy Eggplant Parm
Go On, Spread Out
My Mother's Korean BBQ Made Me Feel American
Your #1 Loves