Ingredients, ethnic origin of recipe, etc., are no object here. I am mostly just interested in hearing about different dishes that occur to people.
Boneless skinless breasts, FYI. My usual go-to for these is making a Thai curry (if feeling ambitious) or breaded chicken fingers (if feeling like making something my kids will hoover up) but I want to branch out.
I would do what I did this past weekend. We just happened to have left over ham and a few slices of swiss cheese. I pounded the breasts with a kitchen mallet, added the ham and cheese, rolled it all up and pinned it with wooden skewers. Put them on the grill and called it Chicken Cordon Bleu.
Chicken.
Chicken parmesan. Pound the chicken to uniform thickness with a meat hammer or any large, blunt object that comes to hand (I often use a can of soup.) Dip in egg and flour or breadcrumbs, and brown on each side in an oven-safe frying pan. Pour a jar of pasta sauce over all, and sprinkle mozzarella cheese on top. Cover with tin foil and bake in 350F oven for 20 minutes. Remove tin foil and cook uncovered another 5 minutes to brown.
If you don’t own a large oven safe frying pan, you can transfer to a baking dish after frying the chicken.
Shnitzel - breaded with panko crumbs, and pan-fried.
I am so impressed with NAI Mrs Plant’s chicken strips that I’ll use them the next time I make Sweet & Sour chicken.
Mix Cavender’s with flour. Dunk the chicken in egg and dredge in seasoned flour.
S&S sauce: 1/4 cup rice vinegar, 3 tablespoons brown sugar. Heat to dissolve sugar, add soy sauce to taste. Red food coloring if you desire. Dissolve a tablespoon of corn starch in a tablespoon or so of warm water, stir into sauce. Stir constantly until it thickens.
Either fajitas, or curry.
Soak em in Dale’s for an hour or two and grill em up. Over charcoal if the weather’s nice, or inside on the George Foreman grill.
I’d probably do Chicken Cordon Bleu, but I’d use prociutte and mozzerella cheese.
I’d probably start by simmering them whole in a sauce made with veggies (carrots, peas, sweet potatoes, green beans, onions), chicken stock, spices, and a little garlic.
After they’ve simmered enough to be tender, take the sauce off the heat, let it cool down a bit, and cut up the chicken into small pieces with a table knife and fork.
Then use the chicken and sauce to make a poultry-man’s pie, (like a shepherd’s pie or cottage pie,) or just serve it with french fries, boiled potatoes, or something like that.
I’ve been fixing them using the very easy idea I found on the back of a can of french-fried onions. (About time someone figured a use for them besides green bean casserole.)
Dip the breasts in beaten egg, then dredge them in crushed fried onions, bake at 400 for 20 minutes. The breasts stay moist and the breading gives them some crunch.
A Frankensteinian ornithopter, but flightless birds are less than ideal, and lightning is rare in February.
Wouldn’t that be “chicken mozzarella”? 
Chicken burgers. Pound them out and season them. Insert into a ciabatta roll with mayo, bacon, pineapple ring and lettuce.
Either add vegetables and make stir fry, or stir fry them with a little bit of sesame oil to put in pitas.
Steak - chicken fried, of course
I’ve got the ingredients for chicken fajitas in the fridge right now; probably make them tomorrow.
When I’m feeling more ambitious, I try to replicate a dish I had once in Grenada. It’s chicken coated in coconut and served with an orange-mustard sauce. Mine’s good, but not as good as the original.
I make something called Balsamic Chicken.
Diced onions & a little chopped garlic go into a pan. Saute until onions are translucent. Toss in cubed up chicken breasts and some salt, and cook until the chicken is 95% done. Add balsamic vinegar and dijon mustard, enough to create a sauce, and cook until done and the sauce is a little thick.
Serve over rice to soak up the goodness. The proportion of the vinegar to mustard is up to you - I do more vinegar than mustard, but it’s to taste.