Its chicken breast and is very very lean. If you want to keep it moist you have to monitor it and don't over cook it. Get a good thermometer and pull it when you hit 160-165 F. It will continue to cook after you remove it. If you pull it when you hit the overrated USDA chart it will cook past the 180 they recommend and it will be dry.
Now to make it taste good?? Everyone is different. Sometimes I just pan sear it and finish in the oven. Cook it all the way on the stove top throw it in a sandwich. A million ways to cook this versatile protein. If you want to keep it moist try this one.
Wrap it in bacon and throw it in the oven. Cook until 165F. Remove the bacon if you are worried about the fat and eat.
Another popular approach would be brining the chicken before you cook it.
If all else fails, get another mom to cook you dinner
this is awesome and takes about 20 minutes alltogether. if you're cooking brown rice start it ahead of time.
heat some olive oil in a big skillet on the stove at a fairly high heat.
cut the chicken breasts into long strips about a half inch thick throw them in the pan along with several peppers cut in strips. we use yellow, orange and red ones
and a couple cups of your favorite non trippin mushrooms.
saute a few minutes then add a mixture of teriyaki sauce and concentrated orange juice to taste. add some almonds if you like.
cook till almost done and add basil to taste. finish cooking serve over rice.
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chicken gets to old fast
