Cover and refrigerate at least 4 hours but up to overnight.
Heat a nonstick skillet over medium heat. Add the chicken and cook on both sides for 7-8 minutes, or until cooked through and an internal temperature of 165 degrees F is reached. Move to a cutting board to cool for about 5 minutes before slicing.
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Cover and refrigerate at least 4 hours but up to overnight.
Heat a nonstick skillet over medium heat. Add the chicken and cook on both sides for 7-8 minutes, or until cooked through and an internal temperature of 165 degrees F is reached. Move to a cutting board to cool for about 5 minutes before slicing.
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