Given 1 chicken breast per person I'd cut a pocket in each breast, stuff with cream cheese, herbs and finely chopped leeks. Wrap each breast in a slice of Parma/Serrano or similar air dried ham and drizzle with oil. Roast@ 190°C until the breasts are done. Serve with a damn fine green salad and crusty bread. Unless you're catering for a G. In which case make sure you include potatoes in the meal. Lots of potatoes.

I think a whole chicken is far better value for money and gives such a wide range of meal options, compared to chicken breasts. I also like a mix of dark and white meat in my chicken dinners.

However chicken breasts are incredibly handy to prepare and cook in a short time, which can be useful if you're looking to do a 'proper' dinner, but don't have a lot of cooking time.

Chicken breasts are also useful if you're catering for picky eaters. I have friends for whom chicken breast is the only meat they eat. One of them even only buys frozens ones that she can cut straight from the freezer and drop into sauces. All to avoid handling raw meat. If I presented them with carved meat from a roast chicken they'd not readily eat it.

Given a choice I tend to buy whole chickens, thighs or quarters.