I usually bake mine simple so that I can use it in a whole lot of quick/easy different recipes.
Marinate the breasts in lemon, garlic, salt & pepper. Place the breasts in a single layer in a covered casserole dish with a splash or two of water (or chicken stock when I have it.) The liquid and the cover helps steam the chicken and keeps it moist. Bake at 350 for 20-30 minutes, depending on the thickness. Cut into the thickest section (after 20 minutes) to check for doneness.
Once done, I'll cube the breasts and store for future use.
Some of my favorite recipes for cubed pre-cooked chicken breast:
Basil chicken penne (amounts vary due to taste):
Chopped red onion
Pre-cooked penne pasta
Pre-cooked cubed chicken breasts
Halved grape tomatoes (or chopped/sliced plum or whatever tomatoes you prefer)
Fresh spinach leaves (spinach wilts down quite a bit, so I use a lot)
Pesto sauce (I usually buy mine pre-made)
Heat a fry-pan on high and add a bit of olive oil. Toss in the garlic and red onion. Saute for a minute then add the pasta and chicken. Stir until pasta and chicken are heated. Add the tomatoes*, spinach and pesto sauce. Keep stirring until spinach is wilted to your taste. Add the mozzarella, give a quick toss and serve with garlic bread. Cook time: about 7 minutes.
*If you like your tomatoes more well done, add them with the pasta and chicken.
Wild Rice with Chicken:
Your favorite brand of wild rice
Cubed pre-cooked chicken
Snow peas or pea pods (chopped to 1-inch bits)
Fresh chopped green onion
Prepare the wild rice according to directions on the bag/box. I use chicken stock instead of water. The rice takes about an hour to simmer, so about 15 minutes before it's done, add the chicken, snow peas and water chestnuts. Garnish with green onion and serve with crusty buttered bread and a garden salad.
For Chicken Quesadillas I like the chicken cubes to be smaller (like 1/2-inch cubes), so the spices are more prevalent. With the pre-cooked chicken, the spice won't soak all the way through larger cubes (does that make sense?)
For the Quesadillas I use the prepared package of fajita mix (because I don't have a lot of mexican spices handy
) and shake the chicken bits up in a baggie with the spices until they are well coated and let the chicken sit in the fridge for an hour or so before use.
Do the same for other specialty flavors (like szechuan stir fry.)
Then there's always the Chicken Caesar Salad or adding the chicken bits to your favorite salads.