What I do most of the time is season the heck out of them, wrap them *loosely* into a foil packet, so there's a bit of "air" around them, and bake for 45 minutes or so. I actually cook them this way without defrosting; they bake just fine.
Quickest way to cook them, I think, is a Foreman grill. They take about 5-10 minutes, depending on how big they are. They come out *so* good this way, too, but the grill is a pain in the butt to clean.
I'm not the person to ask about how long chicken will keep in the fridge; raw meat never sits in my fridge more than a day before ending up in the freezer. Leftovers get 2 days. Beyond that, the boyfriend - who hasn't had food poisoning as many times as I have - eats it.
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Re: Cooking Chicken Breast
