Chicken breast wash, dry cloth. If it is a bone - gently (if possible) to cut the bone. RUB with seasoning the inner side of the breast.

Roll the breast in the form of a roll (approx, the shape accuracy is not important, the main thing is to compactly collapsed there). To associate a coarse thread, so as not collapsed. Put in a saucepan. The bone I broke and put it on the bottom with a side of meat. I have a 1.6 l saucepan with sandwich bottom and a tight-fitting lid. Water bring to the boil in a separate saucepan or teapot and steep with boiling water pour the chicken for it to change color. The meat will be covered, not completely, but it does not matter - the breast perfectly cooked. And the broth that remained, I don't need, I'm on the road cooking. Immediately put on fire.

To cook under a cover at weak boiling to readiness of meat. Here is just svalivsheesya meat. Breast, remove from broth, remove the thread. The broth was enough for me for 2 plates (I doolie the same seasoning, made of 40 g vermicelli-webs: threw it in the boiling broth, cover, and almost immediately turned off - web ready instantly). We ate it immediately, and the meat I prepared for the journey.

Ah, may this meat is hot

I really like the cold on a sandwich with butter