I agree with Snoop, filleted chicken breast would be the way to go, and in a skillet so you can easily check the doneness.
It doesn't take long to cook them, depends on the level of flame/heat you are using, but brown the both surface first, if you poke it and pink juice doesn't ooze out, it should be "safe". When in doubt, you can always cut into a thickest part and make sure there is no pink part left. If it has turned thoroughly white, they are good to go.
The only tricky thing is that, you must not overcook filleted chicken breast, as it dries out quickly and can take on a rubbery texture. Also another experiment option is, just have some other people eat it and see if they remain intact!!