I am slowly beginning to incorporate a little free-range/pastured chicken from local sources back into my diet (after 20 years!) I have one pound of boneless chicken breasts. They do have skin. They are local and a heritage breed, meaning they may be slightly tougher but more flavorful than a supermarket bird.
What do I do with 'em? I know boneless breast isn't the greatest--as I recall, I prefer dark meat--but it's what was available. I was thinking something lemony, capery. or herby, or mushroomy? Something to let the flavor of the bird come through.
Also, cooking tips? I am nervous about knowing when it's done. I learned to cook as a vegetarian and have prepared very little meat in my life. I recall that chicken breast can be dryyyyy.