Less of a recipe, more of a life hack. . .
Take your boneless skinless chicken breasts and cut off all the nasty fatty bits. Then submerge them in lukewarm, salty water for 15 minutes. Remove and pat them dry. Rub olive oil and spices on them (I put them in a bowl to do this and really massage it in). Italian seasoning and a garlic herb mixture is always good. Then bake in a 400 degree oven until the meat thermometer says they are safe. They will be moist and tasty.
I usually do a large pan and then put one or two in a ziplock bag and freeze them. They defrost quickly in the microwave and are useful for so many things.
What temperature is safe, you know, if we were too lazy to Google it ourselves and didn't have such a talkative thermometer?
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