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2 words: Meat thermometer.
Cook chicken to an internal temp of 160. They will end up juicy and delicious, no matter what type of marinade or dry rub you use.

Have you ever tried brining? Soaking the meat in a brine solution (basically salted water) acts like a marinade and keeps the meat juicy and tender. Great for grilling but works inside too. You can stick with basic salt water or get fancy and add lemon, garlic or spices to the brine to see how it changes the flavor. Try cumin and coriander for something a little different. Add some cayenne if you're looking for a kick. If you add sugar it caramelizes when you cook it and makes the meat brown beautifully. Once you get the basics down, you can really have fun experimenting.

Here's an article that gives full detail on brining. Do a google search for brining meat/chicken for more ideas.
http://www.virtualweberbullet.com/brining.html

This one is a general post on cooking chicken breasts that includes other ideas besides brining as well.
http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr_2.htm

I took a cooking class at Canyon Ranch where their incredible chef shared the only way he ever cooks chicken breasts and it works amazingly and consistently... and is healthy!

You need a skillet that can go from stovetop to oven (which most can and I never knew!)

Preheat your skillet over medium high heat. It is ready when you hold your hand 1" above the surface and it feels hot.
Preheat your oven to 425.

You need NO OIL, spray or anything. TRUST ME! I didn't believe it either.

Once the skillet is hot put your chicken breasts down and don't move them for exactly one minute. (Kids may enjoy being your timer). The chicken can be marinated in advance, or sauce can be added to the exposed side during this minute. After one minute they will be cooked to just the right point where the chicken meat naturally pulls away from the surface. Too long or too short and the meat will stick.

Flip and sear other side for one minute. You've now sealed in your juices.

Throw any additional marinade or sauce into the pan and stick the entire thing in the oven for 15-20 minutes while you prepare the rest of the meal.

BE CAREFUL to remember that your skillet handle is hot when you remove it. I suggest leaving an ovenmitt over the handle. I'm famous for walking away and coming back a minute or two later and trying to pick up the pan....

This has worked great for me and friends. I used to always overcook my chicken because I am petrified of food poisoning. This fully cooks it but is tender and juicy. Hope you like!

Here is another trick - marinate the chicken breasts in a mixture of raw beaten eggs and milk (2 eggs and 1 cup milk for every pound of chicken) for about two hours before cooking. I don't know the chemistry behind this, but a friend who is a BBQ expert says it's a common technique among BBQers.

Here's a great trick for barbecuing or oven-grilling boneless skinless chicken breasts or thigh fillets - flatten slightly for even thickness and smear all over with Dijon mustard. Let sit about 15 minutes and then grill a few minutes (4-5)on each side. Velvetty smooth and delicious.

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