TheOneMarty

You can try using sous vide to cook the chicken. You can get immersion wands for under $100 now that work fine with a standard stock pot you probably already have. I cook it to 140 and hold for 30-45 minutes. Retains so much of the moisture. The dryness and denaturation of the protein is definitely an issue. Some in my family don't like the texture at 140 and for them I take it to 145. I forget the exact temperature at which the protein structure starts to radically change, but it is below 165 which is what most people think you need to cook poultry because of USDA fixation on instant death.