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 73.9ºC. Many chicken breasts sold in supermarkets also include "chicken strips" beneath the breast portion of the meat. The strips can be removed and used for other meals.
Roasting chicken breasts
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 176ºC 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 the chicken is done.
Grilling chicken breasts
Grill boneless, skinless chicken breasts over a grill. Depending on the thickness, the chicken will be done in 8 to 10 minutes; turn the breasts once during the cooking time. Check they are thoroughly cooked with a meat thermometer.
Pressure cooking chicken breasts
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.
In a crock pot
Place the chicken breasts in a single layer in the bottom of your slow cooker. If desired, add vegetables. Add 1/2 cup chicken broth or water. Cover and cook on low for 5 hours. If you're 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.
Pan fry or sauté
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 they are cooked through with a meat thermometer.