COOKING QUESTION - CHICKEN BREAST

I kinda stink at cooking - baking is my thing - so maybe you can help me out. How do you cook skinless bonless chicken breasts so they don't get dried out? I don't want to cook them in liquid, just plain on their own yet keep them moist. Is a George Foreman the way to go? Does covering the pan with foil keep them moist in the oven? I've tried in a pan and baking in the oven, also broiling, but unless you add fat... Help stop me before I overcook again!

I use the Foreman grill with rotisserie seasoning...about nine minutes for a large breast to cook. Don't cut it right away; wait for it to sit for a few minutes and it has always turned out tender for me. ~~Sherry

Thanks Sherry!

Hey Trish! I usually pu****er in the pan and add all my spices then cover with foil and bake at 350 for an hour. they are very moist and tender. You can use any variety of spices!! Good Luck!! Jennifer

Thanks Jennifer - I didn't think of adding water to the pan!

my husband rubs just a little bit of olive oil on the chicken and then adds seasoning and wraps them in an aluminun foil pouch...pops them in the oven...they come out tender and very very moist! good luck Christine

Thanks Christine - that sounds nice & easy too!

I find that you almost have to use a liquid if you're cooking in a skillet or oven, even if it's a little fat free chicken broth. The slower you cook it, the better. In fact, I use my crockpot whenever possible as it really locks in the moisture.

Thanks Becky Sue - I really want to pick up a crock pot one of these days, I hear lots of good things about cooking meat in them.

I put mine on my grill [like a Forman] for 9 minutes and just sprinkle on some seasoning. They turn out juicy and tender. Ruth