How do you brine the chicken?

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.

Thank you ladies for all the help. DH said toss them out as I've tried to repurpose dried chicken before and it never tastes right.
My problem is I get in a hurry and don't brine, I should really make that my standard with chicken breasts. I didn't pound these either which would have made them more tender. What really surprised me was I bought these from our local Sprouts and all their natural no hormone chicken has always been tender in the past without having to do anything to it.
From now on I will brine......water and salt, a tad bit of sugar and spices.........does that sound like it will work?
My older son now has the job of brineing the Thanksgiving turkey so maybe I should use his method.His turkey is delicious.

I put frozen chicken breast in crock pot with can of chicken broth and cook on high for about 4-6 hours. I toss the broth afterwards.