Hi all! I remember watching an episode of Diners, Drive-Ins and Dives where Guy Fieri visited this restaurant known for an awesome chicken sandwich. The episode featured the owner of the said restaurant poaching an entire tray of chicken breasts in the oven, basically by sticking a whole bunch of them in a single layer in a deepish baking tray, covering the lot with water, and adding some dried herbs. The poached chicken breasts were then sliced thinly and they looked really nice and tender on TV. Has anyone done this before? Any recommendations on the optimal number of chicken breasts, tray size, water level, temperature and time for this method? Thanks!