I was recently asked the question above, so I thought I would answer it on here.
When I am preparing for a "chicken" cooking day I usually need quite a bit of chicken cooked and shredded or diced.
Here is what I do:
1. Line your pan with foil
This means less clean up for you!
2. Slice your chicken breasts in half lengthwise, reducing the thickness of the chicken.
This makes them half of the thickness, which means they will cook a lot faster. I have started to do this with all of my chicken breasts so we are eating a smaller portion!
3. Bake the Chicken
I find that it doesn't get as dried out as it does when you boil it. I bake at 350 degrees until the juices run clear.