Thaw chicken if it's frozen. While it's safe to bake frozen poultry, it won't cook evenly and come out moist. Put the chicken in the refrigerator one to two days ahead of time. Or, defrost by submersing it in cold water, as long as it's wrapped in a leak-proof package. Thawing takes one to a few hours, depending on the size of the cuts. Dump out the water and replace it with colder water every 30 minutes. Don't defrost chicken in the microwave, as this method partially cooks the exterior and the bird is likely to overcook and dry out in the oven.

Preheat the oven to 500 degrees Fahrenheit. High heat with minimal cooking time yields a crisp exterior and a moist interior when you're baking chicken. Most home ovens need about half an hour to climb to this high a temperature.

Lay a sheet of sturdy plastic wrap out over a large cutting board. Place the chicken on top, then cover it with a second sheet of plastic wrap. Because you have boneless chicken, you can pound it into a cutlet for faster cooking and a uniform shape conducive to even cooking. Do so with a meat mallet or rolling pin.

Discard the plastic wrap and season the poultry to taste with whatever herbs, spices or other flavoring agents you choose to use. Use some salt and pepper, then add others: minced garlic, thyme, marjoram, oregano, rosemary and basil all work well on chicken. Or, give it some kick with turmeric, curry powder or a favorite chili pepper powder. You can also dredge the pounded chicken in flour to give it a nicely browned exterior.

Line a baking tray with aluminum foil and lightly grease it with cooking oil or nonstick spray. Place the chicken on it and bake it in the upper third of the oven for approximately 15 minutes, turning it over once about halfway through, just until the outside is browned and the juices run clear when you cut into center of the chicken.