baked chicken-whats new?

Marinade it for a few hours in something acidic before baking. I like mixing vinegar, soy sauce, ketchup, and garlic. You can also do a google search for "shishlik marinades" and you'll find good stuff.

I have to admit, my technique for avoiding dried-out chicken breast is to buy it pounded flat (sometimes called scallopini) and then cooking it on a grill pan. That way, I can see how cooked through it is and then avoid over-cooking it.

Pre-heat oven to 180 celsius

Slice your chicken breast into 2cm thick pieces.

Spray with spraylight olive oil 5 to 10 sprays per breast.

Sprinkle with ground cumin and ground coriander a grinding of black pepper and salt if wanted.
Rub the spices into the chicken. (i use a tablespoon of each spice for flavouring two breasts.

Get a frying pan nice and hot and quickly seal the chicken on all sides.

Then loosely wrap in baking paper, put on a tray on the oven it will need no more than 10 to 12 minutes.

This always comes out moist, and any leftovers work in a wrap the next day.