Easy chicken

This is always how I cook chicken, to eat plain or in a recipe.  I'm not sure how I got into this rut, but I'm still going to write it down because I think people over-think things sometimes.

I get out 3-4 frozen chicken breasts, put them in a single layer in a round glass pie pan.

Drizzle with light-tasting olive oil, probably about a 1 1/2 teaspoon per piece

salt and pepper (don't skimp on the salt, two pinches over each of them, light on the pepper)

dust with a few pinches of dried oregano on each piece

Then shove it into the microwave.  Yes.  The microwave.  Because the oven makes the house too hot, especially if the chicken is the only thing I would be using it for.

Cook on low for the first 15 minutes to slowly defrost, then switch to medium to cook the rest of the way. Everyone's microwave is different so I can't give exact times.  What I do recommend is a meat thermometer.  They are wonderful.  Chicken breast should be cooked to an internal temp of 170 F.  Don't overcook!

For my sweet vegetarian, I cook Quorn, a meat substitute, which is available in the vegetarian or health foods section of many grocery stores.  In desperation I use frozen Amy's meals for Tim.  He loves 'em.