I would braise them.

Chicken breast is tricky because it overcooks so easily. Braising is a gradual process so you have the best chance of avoiding that.

You can look up some recipes but beware, if followed to the letter most will result in overcooked chicken.

If the recipe calls for browning the chicken, do so for at most 2 minutes and on only one side of the chicken (the pretty, browned side will face up when served). When braising, test the chicken by poking it with your finger. Don't let it get any firmer than - this will sound weird, but hold your open hand as if you are going to shake someone's hand, then feel the flesh at the base of your thumb, you want about that firmness.

I would consider gently poaching.

I'd roast them. Chicken isn't tricky unless you over cook it.

Are they boneless? If not, I would bone them out, but leave on the skin and stuff a mushroom duxelles under the skin. One of my favourite ways to serve chicken breasts.

Chicken Breasts Perigord

Source: Lucy Waverman

This flavour and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. Use either dried porcini or dried Chinese mushrooms; they have the most flavour. The sauce can be made ahead of time and the breasts stuffed a few hours before baking.

6 Dried mushrooms

1/2 cup boiling chicken broth

2 tablespoons butter

4 shallots

8 ounce fresh mushrooms finely chopped

1 teaspoon dried tarragon or basil

3 tablespoons fresh bread crumbs

1/3 cup whipping cream

3 Tablespoons finely chopped fresh parsley

Salt and freshly ground pepper to taste

6 single boned chicken breasts, with skin on.

Sauce

1/2 cup chopped onions

1/4 cup dry red wine

1/2 cup mushroom-soaking liquid

3 cups chicken stock

2 tablespoons port or Madeira

1 tablespoon cornstarch

1 tablespoon cold water

salt and fresh ground pepper to taste.

.

1.

Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the

mushrooms, reserving the soaking liquid and the mushrooms

separately.Chop the mushrooms.

2.

Preheat the oven to 375°F

3.

Heat the butter in a frying pan over medium-high heat. Add the

shallots and dried and fresh mushrooms. Saute until all the liquid has

evaporated, stirring occasionally, about 4 minutes. Stir in the basil

or tarragon, bread crumbs, cream and parsley. cook until the cream has

reduced and the filling is thick. Season with salt and pepper.

4.

Divide the filling in six portions. with your fingertips, make a

pocket between the skin and the flesh of each chicken breast. Stuff

the filling under the skin of the chicken breasts. Season the breasts

with salt and pepper and place in a buttered baking dish large enough

to hold the breasts in one layer.

5.

Bake for 30 or 40 minutes, basting occasionally, until the juices run

clear.

6.

To make the sauce, in a frying pan, combine the onions and wine. On

high heat, bring to a boil and reduce until you have 1 tablespoon of

liquid.

7.

Pour in the mushroom liquid, reduce to 2 tablespoons and then add the

chicken stock and continue to boil until the stock is reduced by half.

Add the port and simmer for another 2 minutes, or until the sauce is

smooth and strongly flavoured.

8.

Combine the cornstarch and cold water and stir into the sauce,

simmering until the sauce thickens slightly, about 2 minutes. Season

with salt and pepper and add any juices from the chicken. To serve,

pour the sauce over the chicken breasts.

OPTION: I also add Green Peppercorns to the sauce. I only use dried Green Peppercorns, not brined.

I would spread something on it, like egg or mayo or sour cream and then roll in seasoned bread crumbs and bake at 375....the time depends on the thickess of the breasts....but do NOT over cook!....cook until it's just not pink....not a moment more.

I find that chicken breasts today are too big and thick to be a manageable serving, so I would cut them in half lengthwise to make thinner pieces of chicken, then make something like chicken piccata or kiev with them.

Annie

I find breast pretty blah no matter how it's cooked, but I'd also go with poach it, cool it, shred it, and put it on a salad.

Unless it's bone in skin on, then it's perfect on an indirect BBQ for 45-55 min. basting the last 15, ...then it will taste like something ;)

Fresh organic chicken breasts won't be "blah".....

OK, lindac, maybe blah was a bit harsh ;)... but organic or not, to me, white breast meat is somewhat flavorless until covered or marinated with other ingredients. I'll often substitute thigh for breast, or at least a combo of both in many recipes calling for breast.

As I mentioned, I do enjoy breast on a salad, especially a chicken taco salad :)

Have you ever eaten fresh, as in running around this morning, pastured chicken? The breast is anything BUT flavorless.

slice like you would a meatloaf, use my fave Chinese spice mix and stir fry w/ veggies. Not a fave of breast b/c or bland flavor but when thin sliced, it seems to absorb spices more readily. I slice when almost defrosted for neat slices.

Proscuitto-lemon wrapped chicken This recipe sounds fantastic!

Here's a bunch of ideas! Boneless Chicken Breast recipes

Organic and non-organic basically taste the same. Free range taste a little better.

Take a look at the lowest safe temperature for chicken and use a thermometer to make sure you don't over cook.

Chickens always taste good even with just salt and pepper. That's why chicken stock tastes good.

dcarcch

I prefer making Chicken Parmigiana, dipped in egg and breaded with seasoned bread crumbs and Parmesan cheese. Sometimes I add a slice of Mozzarella or Provolone at the end of baking and serve with marinara sauce. I also like Chicken Cacciatore, but I do not make that as often. Ann's suggestion looks especially good - I often have chicken breast with mushrooms, and Chicken Kiev is another favorite. I have some chicken breasts in the freezer, and I will probably make enchiladas with them, after poaching them in a homemade chili sauce, but that's because they were frozen.

My own homegrown chickens taste much better than anything available commercially, but I still find breast meat underwhelming and much prefer the thighs. Mine are also a bit leaner than commercial chicken, so if you overcook them a minute, they're dry. So, I have to use the breast meat for something more highly flavored, whereas I'm happy with the thighs just roasted with herbs or baked with a coating.

Annie

I like to pound them flat, season w/ S & P, quick saute in butter. Remove breasts. Add some tarragon & capers to the saute pan, deglaze with some cream. Reduce the cream mixture and spoon over the chicken breasts.

I'd probably do a piccata or a saltimbocca.

Good choice. I love mushrooms. And chicken in a home-made mushroom sauce is a favourite.

Caminnc, My favs are Piccata and Saltimbocca but looks like you made a winner!

That looks delish, caminnc!

Your chicken looks fantastic caminnc!

I like them dipped in melted butter, dijon, garlic and worchestershire then breaded and baked.

I make them that way too-- but I mix finely grated parmesan cheese in with the bread crumbs. Make them earlier and let the mustard mixture penetrate the meat. Drizzle any leftover mustard mixture over the breast before serving. This recipe is always a winner!

ci-lantro ... The words chicken, tarragon, capers and cream do it for me.

caminnc ... your dish looks like it turned out delicious.