Boneless, skinless chicken breasts are popular because they are low in fat and quick and easy to cook. Chicken breasts, like all poultry, should be cooked to well done or an internal temperature of 165 degrees. The USDA considers a serving size to be 4 oz. Many chicken breasts sold in the grocery store also include the "chicken tender" beneath the breast portion of the meat. The tenders can be removed and used for other meals.
Grease a shallow baking pan and place chicken breasts in a single layer. Add 1/4 cup of water to help prevent the breasts from drying out. Roast in a 350-degree oven for 20 to 30 minutes or until completely cooked. Fully cooked chicken will seep clear liquid when pierced with a fork or knife. For absolute safety, use a meat thermometer to ensure doneness.
Grill boneless, skinless chicken breasts in a covered cooker over medium hot coals. Depending on the thickness, the chicken will be done in 8 to 10 minutes; turn the breasts once during the cooking time. Check for doneness with a meat thermometer.
Place the breasts on the bottom of the pressure cooker. Add any seasonings and 1/2 cup of water. Lock the cover in place and bring to pressure over medium high heat. Turn the heat down to medium low and cook for 12 minutes. Release the steam by placing the cooker under cold, running water until the lid can be removed without using any force.
Place the chicken breasts in a single layer in the bottom of a slow cooker. If desired, add vegetables. Add 1/2 cup chicken broth or water. Cover and cook on low for 5 hours. If using frozen chicken breasts, cook for 8 hours.
Season chicken breasts and place in a single layer in a steamer basket or tray. Steam over boiling water for 20 minutes or until done.
Pound chicken breasts to a uniform thickness using a meat mallet or the bottom of a heavy pot. Fry for 3 to 4 minutes per side. Test for doneness with a meat thermometer.