Originally Posted by QSis
I pound out my boneless, skinless chicken breasts to make them more uniformly thick (not thin), season them well, then I crank up either my George Forman grill or my panini maker to the highest heat, and grill them for 5 minutes. Let rest for 5-10 minutes.
i use a similar technique, only i slice them in half (lengthwise) or butterfly them. much quicker then pounding them out.
if i use them whole i will usually pan fry them on medium heat. you need to really watch it and cook it just right. if you overcook it it will tast dried out, but if you get it just right they come out nice and juicy. You want to remove it from the pan just before it reaches the desired done-ness, as it will kind of cook itself a bit once you take it out
Also, if you dont mind the fat and want more flavor/juiciness you might want to try boneless chicken thighs