I've thawed out a boneless skinless chicken breast & it looks a teensy bit worse for wear. I usually roast or bake chicken with bones, don't really know what to do with stovetop white meat. I was going to cook it with saucy tomatoes & beans for a mexican-ish thing with tortillas.
Should I brown it before braising in the sauce? Chop it up first, or braise it whole then shred it once cooked?