Cornflake crumbs work really well and give it a really nice golden outside and a little bit of a crunch.

I butterfly my chicken breast and beat it out with a meat mallet before crumbing it (exactly as Netix described). I shallow fry it in a fry pan.

You can also make it into simple parmagiana by topping it with some nice tomato based pasta sauce and topping with some grated cheese (you can do mozerella and parmesan or just plain cheddar also works okay) and putting it under the grill for a couple of minutes.