Boneless skinless chicken breasts
Trim fat off chicken, then slice breasts in half vertically, then in half horizontally to create thin strips of chicken (each breast makes 4 chicken strips). In a shallow bowl add seasoned breadcrumbs. Rub oil on the chicken and press the seasoned breadcrumbs onto the chicken.
Place the chicken in a roasting or baking pan and roast at 375 degree F. until the meat is no longer opaque and the juices run clear, or until the internal temperature (measured in the deepest part) reaches 160 degrees F. Freeze until ready to use.
I cook chicken a variety of ways (sautéed, boiled and shredded, baked, etc.) and store in the freezer until ready to use. These chicken strips are our favorite fresh or from the freezer. We use them for toasted bagel sandwiches, sliced and added to a chef salad, chicken cordon blue or just a simple chicken and rice dinner.