Poor chicken breasts! 25 minutes at 425 is WAY too long. Like any lean meat, boneless skinless chicken is best cooked long and slow. If you use higher heat, monitor the cooking time very carefully. If you grill boneless skinless, it's best if you marinate it first. A simple marinade of olive oil, lemon juice, minced garlic, and salt is plenty--it tenderized the meat without overwhelming its delicate flavor. Marinate it for at least an hour before cooking, and make sure the grill or broiler is not too hot. It shouldn't need more than 3-4 minutes on a side. One of my favorite recipes for boneless skinless breasts is parmesan chicken. You will need: Bread crumbs Parmesan cheese Dried parsley Garlic powder Onion powder Salt and pepper Well-beaten eggs. The amounts depend on how many chicken breasts you need to batter. If you only have one or two, two slices of dry bread and two eggs should be enough. The bread crumbs and parmesan cheese should be in a ratio of about 3 to 1. Add the other ingredients to taste. Dip the breasts in the beaten egg, then drag through bread crumb mixture. Place on broiling-type rack (with slotted bottom so the juices can drain) and bake at 350 for about 15 minutes. You can also slice the chicken into thin strips (1/4-1/8 inch) and stir fry them with vegetables or rice. Heat a few tablespoons of oil in a pan and cook over medium to medium-high heat, stirring frequently. It should take 3-5 minutes to completely cook. In order to not overcook the chicken, it's best to cook the veggies and meat separately and mix them at the end.