Chicken Confusion

[Jessica K]

Need some advice here. I am preparing a White Chili this weekend - from the CL Complete cookbook. It calls for 1# of skinned, boned and chopped chicken breast. This may be a silly question, but does this mean that I should start with boned chicken breasts (as opposed to already boneless, skinless) - and, if so, what is the best way to prepare them? Baked, poached...

Thanks for any suggestions!

[MaryH]

Since I'm always in favor of easy, to me that means putting some boneless, skinless chicken breasts in a pot and poaching them. When done, just cube, shred or whatever and add to the recipe. :)

[beckms]

Are you asking about what "boned" means? It's the same as boneless, I think. Basically, you just want 1# of chopped chicken meat, and how you get that meat is up to you. If you want super easy, just buy a rotisserie chicken and cut up the meat.

Or do what Mary suggested and poach some boneless breasts.