There isn't one.
The only reliable way to determine doneness of a chicken breast is to use a thermometer. If you didn't have a thermometer then you would have to cut open the breast to confirm. Outside of those the only other method is experience. e.g. knowing that it takes 5 minutes per side to cook a breast of X size, in Y pan, on Z stove, at M heat.
Given that you own a thermometer, it's kind of silly to ask for another way. Use it.
I've never been one to keep track of cooking times with meats, since it will vary wildly with meat thickness, burner strength and type, phase of the moon, etc.
Edit: I forgot to answer "how to go about searing". I sear chicken like I sear beef: hard and fast. The point is to get that Maillard reaction going to add some deliciousness and texture (not to "seal in flavor", which is hogwash).
- Pat the chicken dry with paper towels.
- Put just enough oil in a heavy-bottomed pan to cover the bottom.
- Put the pan over medium-high heat and get it good and hot - the oil may just start showing wisps of smoke.
- Lay the chicken in the pan carefully, being sure to start at the edge closest to you and lay it down away from you. This will prevent you from getting splashed with hot oil.
- Let it cook for 2-4 minutes until you get a nice sear on it.
- Flip, (the chicken, not you) again being careful to flip away from you.
Now if the breast is thin enough (maybe you butterflied it beforehand), you can just let it finish in the pan. Often, though, after flipping I'll pop the whole pan into a 400F oven and finish it in there. Again, times will vary, but I would start checking it after 5 minutes.
The most accurate way to determine doneness of any meat is with an instant-read thermometer. I love my Thermapen, but it's a bit pricey. You can find inexpensive dial or digital ones at your local grocery. The recommended internal temp for poultry is 165F.
Normally, I poke my chicken with a finger to determine doneness, then double-check it by cutting it open. Fully-cooked chicken is white all the way through, and the juices run clear when you cut into it. Under-cooked chicken is pink, and the juices run pink as well. I get fresh chicken from a local farm, so I cook it until it is barely done to be sure it stays moist and delicious. For supermarket chicken I would err on the side of completely done, since you have no idea where the meat came from.
For reference, fully cooked chicken:
Under cooked chicken:
Extremely under cooked chicken:
Best Answer
The reason why fried meat splatters is that correct frying temperatures (~ 180 Celsius pan surface) are well above the vaporizing temperature of water (100 Celsius). Each droplet of cell plasma which comes into contact with the frying fat creates a tiny steam explosion. And explosions splatter.
If you were meaning to ask not why it splatters, but how to prevent it: you can't. See also the existing question about it.
On a side note, 12-14 minutes per side of chicken breast sounds like you are reducing it to particleboard. See this question for correct internal temepratures.