Jeff, to me they are like fatty's, something I always [at least a lot] throw on when I am cooking something else. I like to keep them around for lunches, quick meals, etc. They freeze well, and are great to add protein to a salad--think diet and weight loss.
The main thing with cooking boneless skinless breasts is to get in to the proper zone. You have to start chanting the mantra "do not overcook, do not overcook, do not overcook" as soon as you lite your fire. Works every time