If you need them defrosted quickly, lay them on an overturned, metal bottomed pot. Put a second metal bottomed pot ( about 1/2 filled with tap water) on top of them. So your breasts are laying between the two metal plates. They will be completely defrosted within 10 to 15 minutes. Yes, this really does work.
In my head, I always have my chicken pre-defrosted in the fridge when I come home from work to make dinner. In reality, I'm submersing the packet under cool water (ok, sometimes warm) and poking in frantically with a finger to see if it defrosted enough to start cooking. With ground beef or pork (I know we're not on that subject but I scoff at restrictions) I defrost in the microwave however I stop it every minute or so to remove the thawed edges to avoid the dreaded outer-cooking that happens.
As everyone else stated the fastest is under cold water, the safest is slowly in the refrigerator. If you thaw under water you need to cook it that day you shouldn't refrigerate or refreeze because the chicken will reach a temperature over 41°F and that creates a friendly environment for pathogens. If you thaw in the fridge and change your mind you can throw it back in the freezer for another day because the temp stayed in the safe zone, under 41°F.
A few years ago, Harold McGee (cooking sciences high priest) wrote about research on thawing thin cuts of meat, such as chicken breasts, under warm water. It was fast and safe. Check out the article http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html?_r=0
"Best" would be in the fridge overnight. How much time do you have? You could also defrost them in cold water. (I wouldn't recommend using the microwave. It tends to "precook" them.)
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