Cook 4 boneless skinless breasts (about 5 ox each) until the juice is clear when center of the thickest part is cut (170 F). You’ll get approximately 2½ cups chopped, cubed or shredded chicken. Refrigerate cooked chicken up to 2 days or freeze up to one month.
To Microwave: Place chicken in microwavable dish large enough to hold the pieces in a single layer. Cover with plastic wrap, folding back one corner to vent, or waxed paper. Microwave on Medium for 14 to 16 minutes. Let stand 5 minutes, then chop, cube or shred.
To Poach: Place chicken in a pan of simmering water or chicken broth (season with salt and pepper if you like). Cover and simmer over medium-low heat about 20 minutes. Refrigerate chicken in poaching liquid until cool enough to handle, then chop, cube or shred.