There are basically two methods for cooking chicken: 1.) dry heat and 2.) moist heat. Dry heat include baking, roasting, grilling, sautéing, and deep frying. Moist heat cooking include microwaving, poaching, baking in parchment, steaming, and slow cooking. One way to ensure juicy, moist chicken is to brine it before cooking. To brine chicken, place thawed chicken breasts in a solution of salt and water for about 1 hour in the refrigerator. The cells will absorb water through osmosis. If your chicken has been pre-brined, do not brine it again.