Chicken Biscuits and Gravy question
So.. the recipe for this that i'm wanting to try, calls for a rotisserie chicken shredded up. But since I don't have one, I thought I might use some boneless, skinless, chicken breasts..
One time I made chicken and dumplings, and I just boiled some breast, and shredded them.. But I just ready somewhere that boiling chicken really dries it out.
So should I just wait until I have a rotisserie chicken? Or can I still use my boneless/skinless breasts?