I am an experienced cook, but need some basic advice about cooking boneless, skinless chicken breasts. I am going to make a sun-dried tomato pesto over pasta and thought I would add some chicken. Grilling would be ideal, but it's pouring outside and I want to master making chicken breasts on the stove. Tell me your secrets. Seems like mine turn out dry, or over/undercooked every time. Thanks for your advice!