So, what do you do with thawed boneless, skinless chicken breasts...

...if you're too tired and sore to make dinner? I'd taken then out of the freezer Monday morning, so now I had to do SOMETHING with them.

I seasoned them with salt and pepper and seared them in a pan with olive oil on each side until they had a nice, light brown crust. I removed them from the pan and put two sliced onions, five cracked cloves of garlic and two bay leafs in the pan (later I thought about putting in sliced celery, but it was too late). Put the chicken breasts back in the pan, covered them with water, brought it to a boil, turned it back to simmer and put a lid on it. Simmered them until they were cooked through (about 20 minutes) and when they cool, I'll put them in the fridge. So, what do we have? I have nicely seasoned, cooked chicken breasts I can use for a multitude of dishes.

I can shred them up for chicken noodle soup or cube them and add them to a salad. When I'm feeling better, I can create elaborate sauces or something as simple as a can of mushroom soup to top them with.

The options are endless (and I didn't waste them...)