if treated right, big breasts can be a wonderful thing, although, i'm a medium to small breast man, myself. chickens and wimmen, respectively.
i love to pound out a huge breast, tenderizing it in that way, then make thick chicken cutlets for chicken parm so that you primarily taste the chicken, not just breading, sauce, and cheese.
even better are halved breasts in a cacciatore or paella. the dryness of the white meat kinda sucks in the sauce or surrounding flavours.
a big rack, or fun bags, cans, hooters, or sweater puppies on chicken isn't such a bad thing. it just takes attention to detail.