The breast is the most ample part of the bird. Many people prefer its juiciness and mild flavor over other parts. But white meat is also more susceptible to drying out and getting stringy. Skinless, boneless chicken breasts are best cooked quickly at high heat, though the cook time will be a little longer for baked chicken breasts. Try one of the techniques below to get started.
Place chicken on the rack of an uncovered grill directly over medium coals. If you're uncertain about how long to grill chicken breast, grilling for 12 to 15 minutes is a great guideline. Make sure the chicken is no longer pink (internal temperature reaches 170F degrees on an instant-read thermometer), and turn once halfway through grilling.
Learning how to cook chicken breast on the stove is as easy as two simple steps. In a large skillet heat olive oil and butter or margarine over medium heat. Add chicken and cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once.
Cut chicken into thin bite-size strips. Pour cooking oil into a wok or large skillet and preheat over medium-high heat. (Add more oil as necessary during cooking.) Add chicken to the hot wok; stir-fry for 2 to 3 minutes or until no pink remains.
Place two whole chicken breasts in a large skillet and add enough water to cover. Bring to boiling; reduce heat. Unsure how long to boil chicken breast? As a guideline, cover and poach for about 10 to 12 minutes or until no longer pink (170F degrees internal temperature). Then remove and cool slightly. Shred cooked chicken with two forks or chop and use as desired.