Best way to "Bake" Chicken Breasts?

[eatsOats]

I get no carryover cooking with the breast halves. Haven't tried any 2lb.ers! I do chicken breast often: grilled on the Q, baked, poached, fried, seared in a CI grill pan then into the oven. If I'm baking plain breasts I like to use a citrus marinade with: lime, lemon and orange juice, garlic, jalepeno pepper, cumin, chili powder. As of late I've been using the foodSaver marinating container with great success; one hour packs in tons of flavor.

 

[PytnPlace]

Another vote for brining! I use the same recipe as CJS except that I only brine chicken breast for about 1 hour. The meat is perfectly moist after baking for 20-25 minutes.

 

[Candocook]

Jenny has it right--simmer them=poaching. They will be better done that way than baked/roasted/sauteed.
Poached chicken IS bland--you usually do that in order to do something else to it to make it tasty.

 

[cool1942water]

I just bought a new convection oven and I'd like to know how long I need to cook a chicken breast rolled in cornflour and at what heat?