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I don't really understand the question. Bone in chicken breasts are awesome. The only reason why boneless and skinless cost more is because someone else does the work of removing the bones, and trimming off the tenderloins and skin for you.

I think most people who consume boneless skinless ckicken breasts are a combination of: brainwashed into thinking that boneless skinless chicken breasts are the ultimate uber-health-food-protein-units, clueless that they can actually butcher their own meat, too squeamish to do it themselves, dont really care about how food tastes since they only eat for fuel.

Not that boneless and skinless dont have their uses. Paillards, fajitas, stir fries, roulades, or fried chicken cutlets are only a few great examples. But the filleting process can easily be done at home, you will save some money, plus you have chicken bones left over for stock, and the tenderloins which you can make your own chicken tenders with.

But, for roasting or even grilling, bone-in and skin-on is by far superior. And dont worry about the skin being unhealthy, it's not nearly as bad for you as you've been told. Just eat less starch and more veggies if you have any health concerns, but dont throw out the skin, thats the best part!

I like to gently seperate the skin from the meat on either end without detaching it completely. This forms a pocket between the meat and the breast. Slide some fresh herbs, chopped shallot, minced garlic and a wee bit of butter in there. Pat it down to even it out. Then squeeze some lemon juice on the outside of the skin, sprinkle it with coarse salt and pepper, and in the oven with it, at around 350. There are infinite variations on this (pancetta under the skin is nice, cider vinegar instead of lemon juice, super thin sliced apple or pear under the skin, etc etc)

If you really dont want the skin, you can also remove the skin and coat the breast with a mixture yogurt and tikka paste (after marinating the whole breast in ginger, garlic, lime juice and garam massala) for a pseudo Indian Tandoori flavor.

There is a perceived ease in using boneless breast. Frankly, I believe boneless breast is tasteless, and that's why it's always sauced.

I prefer to buy a whole chicken because I'm just too cheap to pay someone to do something with a knife that I very well know how to do. If I need a large quantity of chix breast, I bite the bullet and buy them at Fresh Market. At least I know they're pristine.

plus, you get to play "make a wish" with the wishbone.

Ok, I confess to using the boneless skinless bra boosters* because they are easy for stir fries and I especially like to slice/marinate/grill pan or saute for sandwiches (it's recipe from an old job that is always good). It's one of the only meat cuts that I buy boneless, and I wish I didn't. Even lamer, I sometimes buy the IQF ones in the bag (they are far more economical but I know it's bad. To boot, they never even seem to come out well).

I used to be able to cook them on the bone, no problem (and often did in this same old job: think deli, not restaurant), and I agree that they are far tastier and make total economic sense, and you get more meat, and they are generally prettier and more civilized to sit down and dine upon.

But somewhere along the way, I lost my touch, and I cannot find the elusive moment between frighteningly rare (and I mean frighteningly, cause I can take a little pinkness at the bone) and dried out. I gave up on them temporarily, and now I want to make good on my promise to return.

So please, would anyone be so kind as to offer their most fail-proof methods for cooking these indoors? I'm not looking for recipes per se (ie., seasonings or marinades), but technique.

It also occurs to me that I have not attempted these since I got a digital thermometer. Hmm....

On a similar note, what's deal with prepeeled shrimp?

*In the UK they call those gel bra inserts chicken fillets (and they pronounce the "t"!). I reverse because both are equally conducive to disappointment.

Ooops ... roast at 350 degrees for 30-45 minutes, depending on size.

You never hear of this anymore, but my favorite way to cook whole or split chicken breasts is BROIL. I set the broil temp at 325 to 350, depending on how close the meat is to the element. I start presentation side down and broil bottom until nearly cooked, then turn and finish cooking top and crisping skin. It's always juicy and tender and delicious. Sometimes I baste, sometimes I'm too busy. Basting makes it even better.

Basic oil or butter and s&p, or put any fresh herbs under the skin. I'll call broiling foolproof, as long as you keep an eye on it. Broil too hot or close to the element and you'll have fire.

Easy recipe and its awesome:
Season chicken with whatever seasoning you like, Salt pepper garlic powder, cayenne, paprika. Slather chicken with Dijon mustard cover with panko bread crumbs. Pop in a 375 degree oven for 1 hour to an hour and a half depending on size of breast and viola.