Whenever I do roast chicken for Sunday lunch, I try to buy a really large one so I have leftover meat to make chicken pie or chicken tartiflette later in the week. However, inevitably there's not quite enough. In the past I've tried baking a couple of chicken breasts in the oven but they tend to go quite dry around the edges unless they're wrapped in bacon first.
A friend recommended poaching chicken instead. It's so quick and easy to do and the meat is beautifully tender and easy to shred.
There are traditional ways of poaching chicken with herbs, but this is a cheats way with perfect results every time.