Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.

We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. Chicken breasts are on sale this week at Marsh and Meijer — learn how to cook them!

Chicken breasts, three ways

Estimated cost per serving: $1.90/lb

Ingredients: 

• One boneless, skinless chicken breast
• 4 tablespoons of butter (if baking)
• Salt, pepper and garlic powder

Equipment needed:

• Oven, grill or stovetop and skillet

If baking:

1. Preheat the oven to 350 degrees.
2. Season the chicken breast on both sides with salt, pepper and garlic powder and place the breast in a baking dish
3. Melt the butter and pour it over the seasoned chicken in the baking dish
4. Bake for 30-40 minutes, until the chicken's juices run clear and it has reached an internal temperature of 165 degrees.

If searing:

1. Heat oil (olive is preferred) over high heat until it becomes runny but not smoking.
2. Season the chicken breast on both sides with salt, pepper and garlic powder
3. Place the chicken into the hot oil and fry on both sides for approximately seven minutes. The chicken is done when the visible juices are clear and the breast has reached an internal temperature of 165 degrees.

If grilling:

1. Heat the grill over medium-high heat until the cooking surface is very hot
2. Season the chicken breast on both sides with salt, pepper and garlic powder
3. Place the chicken onto the grill and let cook on both sides for approximately seven minutes. Avoid moving the chicken around the grill except to flip — this creates nice grill marks.
4. Remove the chicken from the heat and wrap in aluminium foil. Meat actually continues to cook once it has been removed from the heat, so this is an important step in thorough cooking.
5. The chicken is done when the visible juices are clear (not pink) and the breast has reached an internal temperature of 165 degrees.

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