Hen breast all the time dry : AskCulinary

I’m a fairly decent home cook but I cannot bake a chicken breast that isn’t sad and dry. I can cook any other part of the bird just fine, or the breast by another method, but baking the breast eludes me. I’d like to have cold, cooked breast on hand for salads/wraps so I’m looking for a neutral flavor without breading. Is there a home method that resembles the chicken sold as “enhanced with solution” that yields a less “fibrous” cooked meat? Thanks in advance 🐔

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