I also use the Barefoot contessa method that the PP posted. I use it for everything - chicken for pastas, salads, etc.

350 degrees, 20 minutes per pound + 20 minutes.

I sprinkle montreal steak seasoning on it, and then cook it in a cast iron skillet with a little olive oil Just cook until done, do not overcook like dh always does.

This always turns out well (it's for chicken salad but you can prepare the chicken like this for anything):

http://www.foodnetwork.com/recipes/ina-garten/chicken-salad-sandwiches-recipe.html

This is what I do. I make a bunch and keep it in the fridge or freezer. http://www.melskitchencafe.com/how-to-simple-shredded-chicken-and-another-recipe-collage/

I often buy the Just Chicken to chop up and put in my salads. But I was thinking, why don't I make my own chicken at home?
So ... how do I do this? I only ever make chicken breasts marinated in soy vey sauce to eat by baking them. Tell me how to make some type of chicken that will taste good in my casear salads please.