Why not leave the bone in? I thought that leaving the bone in and skin on was supposed to help with flavor and moistness when cooking it in the oven. (You can discard the skin afterwards if you're watching your fat intake.) Whenever I've tried baking boneless, skinless chicken breast, I have a hard time keeping the meat from drying out. (I have a tendency to wander off when cooking so leaving the skin on helps it be more forgiving when I don't come back until later.) Either way though, this is indeed a nice and quick recipe.