So I am at Red Robin of all places a couple weeks ago and order their Bruchetta (sp?) Chicken Burger. I am pretty sure that it was a regular ole chicken breast (not processed), but it was the juicest and most tender piece of chicken I have had in a while if not ever. So what is the secret to melt in your mouth chicken? I have tried poaching since then thinking that would be the safest way for a restaurant to cook moist chicken and getting it done through out. But that hasn't yielded the results I am looking for. How do y'all do it?