Do the breasts still have the skin on and bones attached? Good. Forget about baking. You can use the marinade Bevi suggested (maybe add a little Spanish pimenton aka paprika) and saute them in a cast iron skillet or our grill outside over charcoal---like real charcoal, not briquettes. Baking poultry pieces is boring.

It depends on how you are preparing it, but Ina Garten has a very simple method:

Heat oven at 350 degrees. Rub the breasts with olive oil, and salt and pepper. Bake for 30 minutes, turning the breasts if you want to. I make chicken breasts this way in my toaster oven so as not to use a ton of oven space, especially when I am preparing a dish like chicken salad, chicken enchiladas, or extra chicken for chicken soup.