I say chicken soup with your choice of rice, noodles, or dumplings. Chicken should be cooked to 165*. One way to prevent breasts from drying out (goes for any meat you want juicy) is to put it in a dish, with water (maybe 1/4" -1/2" deep), cover with foil for most of the cooking time, lower temp/longer time (not the other way around). Then uncover it and babysit it so it gets a golden brown color you like without overcooking. Stick the thermometer into the thickest part of the meat without touching the bone to make sure it's at least 165. ANything less, you're asking for food poisoning.
Most recipes that have you bake an entree say "oven at 350 for x number of minutes" (chicken breast, average thickness, is generally 350 for 30+minutes). However, for me (because my oven runs hot by 25 degrees) I like to cook it at 325 for 35+ minutes. From 25 minutes onward, I uncover it, and it comes out as juicy as it can for white meat.
Last edited by zozee; 10-01-2017 at 10:19 AM.