Any Cornish Cross type is probably what you want. Often, these are simply called "Meat Chickens" depending on where you order from. They're big and white, and they are the industry standard. Every hatchery sells them, and there isn't much difference between hatcheries.
For lots of breast meat, you can have them processed at 8-9 weeks. If you let them go beyond 9 weeks, often they will start dying of heart attacks. Plus, heat becomes a problem as they age, so if you're in an area that expects temperatures above 85-90 degrees when they will be 6-7 weeks or older, think twice about trying to keep them around too long.
Other advice... Don't keep them in the brooder too long! They are a lot hardier than many books will tell you. When night-time temperatures are above 60, 2 weeks in the brooder should be plenty. Otherwise, 3 weeks. Give them an area that is 95 degrees the first week, then start lowering it by about 4 degrees per day for the next couple weeks.
Many of us keep them outside from 3 weeks on. I recommend that, as the poop and smell will start to build up in an enclosed space. But many folks here, and some of my friends, raise them in their barns until market weight, so it's your choice. 10 or less won't be as big of a problem indoors, though.
2 square feet of space per chicken is plenty. You can get by with much less when they are chicks.
I have someone else process mine, too. I don't know how to do it myself, but even if I did, I don't think I could do as good of a job.
With me being new to all this, what other pointers can you give to a newbie?
