Chicken breasts are one of the most convenient and versatile cuts of meat available today. While whole breasts are great for roasting, breast halves can be grilled, broiled, or roasted. Boneless breasts can be saut??, pan-fried, stir fried, deep-fried, broiled, or grilled. Pounding a boneless breast makes a cutlet that can be quickly and easily cooked and served with a myriad of sauces for an elegant meal. Breast tenders are indeed the most tender of all and are great for kebabs or breaded and fried preparations.