How do you cook chicken breasts on the stove top?

Meat is always better browned. Put a small amout of oil into a skillet. Brown both sides of the breast. Then add some water or chicken broth in there and put a lid on. Cook another 5-8 minutes. If you are cooking this in a casserole, you do not need to cook it 100% it will cook further in your casserole. Be sure you season your chicken breasts before you cook them.

don't cook in high temp

Sounds like it would be a good casserole. Either way would be ok. The frying way always tastes better than boiling it. If you don't like to get a whole lot of oil in your food then you can always use water it works just as good and when it evaporates you add more or you can leave it out for a little to get the browning affect they were talking about. Also if you want to try some other recipes I've found that this site has a lot of good resources to help with what to cook and bake. You should check it out. http://67-helpful-special-talks.com/

Here is a neat original trick of mine. Slice partially defrosted chicken breasts into 1/4" slices, being careful to press the pieces back together as you cut. Press the breast back into it's original shape and use a spatula to gently slip it into the heated skillet with oil. Do not disturb, let the breasts brown on one side, then gently turn with a spatula and brown the other side. When you are almost done, you can break the pieces apart with the spatula to finish the cooking. This way you have nicely carmelized slices that add to the flavor of stir frys, casseroles, chicken and rice or noodles, etc.

You have many options for cooking the chicken for your casserole, depending on the character of the dish you are creating. If it is a light casserole whereby seasonings are fresh and vegetables are not broiled or sauteed, then just cut the chicken up and boil it a few minutes to cook through. Then toss with herbal or appropriate seasonings of your choice including S& P and add it to the casserole. If it is a more dramatic casserole (stronger and heavier) , browning the chicken first will give the casserole a robust personality with bright, intense and delicious flavors. In that case, slice the chicken into bite-size pieces and place in a bowl. Add a little olive oil, enough to cover the chicken pieces all over. Toss with your hands and place the chicken in a nonstick skillet and sauté over medium heat for a few minutes, tossing gently in the pan until all sides are a golden brown. Add to your finished casserole and serve. Gail Greco Editor/Chef, Carefree Cooking Magazine at www.Teflon.com

Well you didn't say what kind of casserole. I'd season them appropriately and saute them in a skillet with a little oil. Start on medium heat then low when they get going. Depending on how many breasts and how thick 4 to 10 minutes per side should do it. Test them with a fork or knife and cook just until they aren't pink inside.

For chicken to cook then use in other ways, usually it's poached then shredded or cut into chunks, etc: http://answers.yahoo.com/question/index?qid=20111226094817AAKPAEJ

10 minutes each side