You just brown the chicken breasts in a skillet for one minute, flip them, cover them and leave them untouched for 20 minutes, 10 minutes with the heat on low and 10 with the heat turned off. Wham, bam, perfect chicken breasts. I used this method for the chicken I added to a roasted vegetable soup over the weekend and was amazed. It was a "Jonah! Come try this!" moment. And then we had to stop ourselves from eating it all, so there'd be some left for the soup. I hope you give it a try too.
[full "recipe" found here: cooking perfect chicken breasts]