Recipe(tried): Stay Moist Chicken Breasts (re: chicken breasts for hot buffet)

Since I've done Church dinners, I am well aware of the situation with dried out chicken breasts. This is what I have done.

STAY MOIST CHICKEN BREASTS

Using boned breast (but leave the skin on) season if you will with whatever you perfer, then tuck both ends of the breast under which should give you an oval looking bundle. I season the top with some paprika and a touch of garlic powder, some dried parsley and bits of butter here and there.

I've used baking sheets approx. one inch high. Place the bundles close together use your seasonings and butter bits; pour some water to nearly coat the pan, cover well with foil and bake at 400 degrees for about 40 minutes. Remove pan from oven and test the one in the middle with a meat thermometer. If it registers 160 degrees F it is done.

You may also use a stuffing under the skin before tucking ends under. Don't forget to serve a light gravy with the breast.