Simple, juicy, and crunchy on the surface: Sauteed Parmesan Chicken Breast
Slice the chicken breasts horizontally in half for thinner filets. Season with s&p, and dip filets in egg, mayo, or sour cream. Then cover with a mix of plain bread crumbs and grated parmesan and sautee in a mix of butter and olive oil until toasty brown.
Amazing the way it stays juicy and tender. It is obviously served with mashed taters, or preferably garlic mashed taters.