Just re-started on SB, and since we eat such a lot of chicken :

Poached chicken breasts

Cover the raw chicken breasts with any tasty or double-strength chicken stock. Bring to the boil.
If breasts are not quite covered by the liquid now, add some white wine or some water.
Simmer gently for 10 minutes. Turn off the heat.
If necessary, top up the liquids again, so breasts are completely submerged. Let stand for at least 45 mins to finish cooking.

Use as is, or freeze portions of chicken, and the stock, for future use.