This morning I baked three chicken breasts because I tend to use the pre-cooked meat in various dishes, or assembling things for dinner. For example, I might use leftover spaghetti sauce and layer some chicken with mozzarella and spoon the sauce over the top and bake it to serve alongside pasta, chicken parm without the breading but still good, and a healthier arrangement. Or shred the meat to put in a couple of tortillas for quick enchiladas or a chef's salad. A whole chicken is usually too much to use, but these breasts will be fine for the rest of the week and over the weekend.