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What I did the other night was chop it into smaller pieces and put salt and pepper on the pieces, then in a little olive oil. I seared each side brown a bit, then let them heat through. and RIGHT before I was done, I got the heat off, and poured in a little bit (quarter cup maybe) of chicken broth and scraped the bits off the bottom of the pan (deglazed). Man it was unreal good and surprisingly juicy...
Another thing you could try is a brine. A container of broth or water with a lot of salt and some sugar and maybe some herbs. Put chicken breasts in it for a couple of hours.
Idea is the brine is more salty than the chicken, and will first draw out the less salty juice, then the brine will penetrate the meat, bringing all the salty flavor in.. It will stay more moist that way when cooked.
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