[nutfloppa]

Here is a tip for pork but I have been told it works well for chicken and turkey as well. Try brining the meat first.

3/4 c. kosher salt, 3/4 c. sugar (molasses or honey can be used instead of sugar) and about a gallon of water. You can also throw garlic or what ever herbs you like. Boil enough water to dissolve the salt and sugar in and then combine with the rest of water. Submerge the meat in the brine and place in refrigerator for 6 to 12 hours depending on how much you are making. Make sure bring is cooled to room temp. befor placeing meat in it.

I love grilled pork chops but I could never keep them from drying out by the time they were done. This solved the problem. I bet it would work on chicken breast as well.