They are fine grilled...IF YOU DON'T OVERCOOK THEM...
You can have dry poached chicken if you have over cooked it...
I would grill them but test often by cutting into one and remove from the heat when it's just not pink inside. Any longer and it will be dry.
I have had several people compliment me on my chicken breasts, saying they aren't dry like most people's are.
When I have been making a bunch of chicken salad, I make a court boullion...celery, onion, carrot.parsley, peppercorns and something tart like white wine vermouth or lemon and simmer about 10 to 15 minutes....depends on how many pieces of chicken there are in the pot.
For just a few I may marinate in soy-vey and grill. But be cautious...at one time there were a whole lot of very very dry over cooked chicken breasts in the church freezer...I finally said I'm not using these even for soup.
And if you are making a mayo based salad, why do you care for the grill marks?
Linda C

Peppi, I have been doing something like what you're considering for several months now. Either someone on this forum or on the once-a-week cooking forum suggested doing this. It's a great idea for quick lunches or dinners. I buy one of those giant value packs of the boneless skinless breasts, cut off all the yucky parts, pound them a bit to even out the thickness, sprinkle them with a salt free seasoning blend, and then "grill" on my George Foreman machine. I haven't used our grill yet, but I'm sure it would add a wonderful taste.

As Linda suggested, I make sure I don't over cook them because I know they're going to be microwaved when heated up for eventual eating. I freeze them on a large jelly roll pan that's been covered with plastic wrap. Once they're frozen, I wrap them individually in either waxed paper or plastic wrap & stuff them in a larger freezer bag.

I'm sure that brining them or purchasing breasts that are pretreated with a saline solution would almost guarantee moist, not dried out, chicken.

They're great when I've got a busy day taking care of my elderly mom. My husband can "fix" his own lunch or I can throw a main dish dinner salad together quickly.

Nancy's Asian Marinade is great. Marinate and grill now. Freeze and use later for salads. Yum.

Peppi, I agree with Linda, don't overcook them. I test each breast and remove as soon as I get a 160F reading. Never have dry breasts that way.

How's that new grill doing?

Nancy

I've never frozen cooked chicken, but IMO (and as Shambo suggested) brining makes a HUGE difference with white meat. Add a thermometer that'll tell you the second those breasts hit 160, and I doubt you can go wrong.

Chicken thighs are less susceptible to this problem and are less expensive. The same advice on cooking applies.

I hate it that I am undercutting myself by giving this away. Now the there will be a run on thighs and the price will go up. But I'm not revealing my favorite little restaurant. It's crowded enough already.

Jim

Thanks everyone. I didn't think I was over cooking them, but now I will pull sooner. The new grill is doing great, I love that baby, but the weather won't let me get out there. Cold, rain, and snow.

Jim, the BS chicken breasts are cheaper than the thighs...1.19/# vs. 1.79/# this week so I stocked up. I love the dark meats but want to cut some calories if I can.

The grill marks I want are just for the looks and buying the ready made stuff at the store is out, I have the chemicals they add to it and when there is as much sugar in chicken as in jam, something ain't right.

On today's episode of Barefoot Contessa, Ina was making chicken salad, and said she roasts the chicken breasts with the skin on - to prevent them drying out. Then she let them cool, took off the skin and deboned, and made the salad. Yum.

elisamcs, I saw the same episode yesterday. It looked good didn't it?

Shaun: It's on my list to do this week!

At that price I would have stocked up on breasts too. :-)

Jim

Besides what everyone else has mentioned about not overcooking, I recommend you leave them whole and don't cut them up until you defrost them. If you need to cut them beforehand for convenience, allow them to cool first or at least rest off the heat before cutting (you'll lose less juices this way).

I got some BS chicken breasts yesterday because they were cheaper than thighs with skin on, and I have a terrible time deciding how to cook them. I'm going to freeze some of them, and today I want to cook some of them with spinach and mushrooms. I plan to precook the mushrooms and spinach together a bit first with garlic and onion and then stuff the chicken breasts with that plus some Mozzarella and Parmesan cheese. I think I will probably bake them with a bit of white wine. I haven't made this before because I rarely buy BS chicken breasts - I really do prefer thighs, but then I guess most people do also. I have a lot more experience cooking thighs.

Lars

Lars, if your spinach is chopped and frozen, there is no need to pre-cook the mix. Both the chicken and stuffing will cook at the same time in the oven or stove top.

White wine sounds great. I usually just brown them and then cover with a seasoned tomato sauce for about 35 to 45 minutes.

Stuff a few extras, wrap well and freeze for later cooking.

The spinach was not frozen, and so I sautéed it briefly to reduce the volume and make it easier to stuff. I added Asiago cheese to the filling to give it more flavor, but the result was very bland, even though I seasoned the chicken with my Cajun seasoning mix. I had also added fresh basil to the spinach mixture. I made three breasts, and we only ate one of them, and so I have two left over, besides the raw ones that I froze. The white wine (Chardonnay) that I added did make a nice sauce, but a pasta sauce would have been more flavorful. I also made some plain brown basmati rice. The last time I made brown basmati rice I added to many other ingredients (I was making Jambalaya), and the rice never got tender. Having plain rice only added to the blandness of the meal. Adding more pepper to the chicken would have helped, I think.

Lars