BSCBs (boneless skinless chicken breasts) were on sale last week at my local HEB for $1.99/lb. I picked up a package that seemed to be uniform. Trimmed off the little fat that was left on 'em, then brined for 5 hours in a typical brine mix combined with McCormicks' Montreal chicken seasoning.
After rinsing and drying, I sliced 'em up in 1/4" portions for sammies. Tossed 'em into the frying pan with some pre heated sunflower oil (this stuff rocks).
Some of the best sammies I've ever eaten.
Oh I used low sodium Montreal chicken seasoning, fresh cracked 4 color pepper and kosher salt for flavoring during the cook.
Considering 80/20 ground beef is approaching $3.50/lb, this was almost half that price with a great and different result.