Our chicken breast, skin on, boneless with the wing attached, is hands down, my favorite cut of chicken: nice crispy skin, flavorful, juicy white meat hidden underneath.  Whether you grill, broil or pan-fry it, you can't mess it up.  If you're going to sous vide this cut, I love to utilize Alton Brown's treatment for sous vide thighs; cook to desired internal temp and then take it out of the bag and push out the fat from underneath the skin into a hot pan on medium heat.  Fry up the breasts until golden brown and delicious, no more than a couple of minutes or two.  12.00lb.  Approximately 1.5lb packages.