How best to cook a chicken breast so it stays nice and juicy?

[YouForgotToCallMePeppa]

I was going to attempt to cook roast chicken tonight (bit of a novice with chicken) but the shop didn't have any whole birds, so I ended up with just a pack of skinless chicken breasts.

I want to cook them reasonably plain, as DD is a bit fussy about sauces - I'll make separate gravy for me and DH, and serve them with couscous or mash, and garlicky green beans.

SO what should I do with the chicken breasts? Grill, bake, fry, wrap in foil? Something else?

Best thing would be to poach them, and the second best thing would be to wrap them in foil with 'salt and pepper and maybe a bit of white wine?!

(Personally, I'd wrap em in bacon...)

fried gently in garlic butter

Put them in a frying pan with a little oil and put a lid over the top. I use a metal lid that fits snugly over the base of the pan, not over the entire pan IYSWIM. Cook gently for approx 7 minutes then turn the chicken and put the lid back on. The combination of frying and steaming seems to keep the meat moist.

I like the garlic butter idea - but I think I'll try the frying pan and lid method - I have a glass lid that fits the base of my biggest frying pan.

I wrap mine in parma ham (and stuff them with mozarella and tomatos) but im not sure if that would work for you with the rest of the dish you have planned.

Its yummy, and makes a great 'jus' (sorry, can;t think of a non-silly way to put that) which goes well with roast pots.

If I want juiciness over developed flavour, I'd always wrap loosely in foil with some seasoning and maybe lemon juice. If you then wanted to incorporate the breasts, whole or in pieces, into another recipe, they will stay pretty juicy.

Poached.

Fill pan with water or chicken stock to cover chicken. Bring to boil and simmer with lid on for 10 mins then remove from heat and leave chicken in hot water for 15 mins.

Incredibly juicy

Thank you

I did the pan and lid method (and it was lovely), but I have two pieces left in the pack, so might try one of the other methods tomorrow (love the sound of mozzarella, tomato and parma ham combo).