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Parboil chicken breast

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How to boil chicken breasts for shredded chicken recipes is easy and quick. All you need is chicken, spices, water and a heavy bottomed pot and in half an hour. This is the best boiled chicken. I often boil or poach my chicken for things like chicken salad or chicken pie, when shredded chicken is what the recipe calls for. Boiling makes it easy and quick. Two things I love when it comes to cooking.
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How To Boil Chicken

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flavor - Is "parboiling" chicken stupid (or wasteful)? - Seasoned Advice

The aroma of chicken on the grill has the capability to make hungry neighbors drop by for an unexpected visit, but grilling chicken can be tricky. Blanching the chicken before throwing it on the grill can cut the cooking time and alleviate the dreaded flame dance that can ruin a meal. Traditionally, blanching is used when preparing fresh vegetables or fruit for the freezer, but it also works well when getting meat ready for the grill. It is the process of partially cooking the meat, vegetable or fruit by immersing the item into boiling water for a short time, then transferring it into ice water to quickly stop the cooking process. When it comes to preparing chicken for the grill, blanching is akin to parboiling.
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Blanching Chicken Before Grilling

It's a wonderfully fast and fuss-free method of cooking -- here's what you need to know to best broil a chicken breast. When you want to broil a chicken breast consider this: A bone-in, skin-on chicken breast half is thicker at one end than the other, so under the broiler, the thinner part will dry out before the thicker is cooked. Even worse, the chicken may scorch before cooking through. A skinless, boneless chicken breast is a nice even cut, but even it can dry out under the intense heat of the broiler, that's why our favorite method is to wrap a skinless boneless chicken breast in bacon or pancetta before broiling. The fatty meat protects the chicken and adds amazing flavor.
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