Chowhounds share some interesting ways to cook the most boring cut of chicken, boneless skinless breasts:
rworange poaches chicken breasts in coffee or tea enriched with assorted condiments. To a cup of brewed coffee or tea, she adds a bit of this and a bit of that—ketchup, garlic, chipotle, and brown sugar in coffee create a barbecue sauce–y flavor, and Lapsang Souchong tea with mustard, garlic, ginger, soy sauce, and brown sugar gives a smoky Asian flavor. Play around with additions that seem complementary. Bring the tea or coffee and condiments to a boil, reduce to a simmer, add the chicken breasts, and simmer for around 15 minutes or until cooked through. You can further reduce the liquid to a sauce if you like, or simply serve it over rice. Result: supertender chicken and surprisingly complex sauce.
danhole coats boneless chicken breasts with teriyaki sauce and a bit of olive oil, then sprinkles them with Chinese five-spice powder and tarragon and lets them marinate in the fridge for an hour. Grill over coals or gas, in a grill pan, or pan-fry.
Board Link: Boneless chicken breast?