Hey all - I have an abundance of boneless skinless chicken breasts. I wanted to try poaching them rather than the standard saute / broil / bake. (I do not have access to a grill, otherwise this question would be moot!)

I tried my hand at poaching 2 of them last night and somehow managed to come out with dry chicken breasts that were cooked in liquid!

Any advice on the best way to poach chicken breast? Or is this a a useless exercise since it boneless / skinless? for the record, I used martha stewart's method ... My liquid included a mix of stock, wine, water, oregano, thyme and a clove