Saute: Coat both sides with oil, cook above high heat for 10-15 minutes, turning often, until no longer pink in center. When almost done, sprinkle with a little salt and add fresh chopped cilantro or parsley, then fry a little longer on both sides. You can use the cilantro paste in a tube, tastes good too, and the tube lasts longer in fridge than the fresh cilantro would.
Parboil: 15-20 minutes in simmering water (not high heat as that causes it to be rubbery or dry). Whole chicken parboils for 30-40 minutes.
Bake: 60 minutes at 350 already thawed. 90 minutes covered at 350 for frozen.
BEST FOR SHREDDING: steam the chicken breasts about 20 minutes, or wrap and steam. But -- wrap in what?