Since I have a bitch of time keeping it tender and juicy, I was wondering if someone could reccomend a recipe and cook time and temp.

I would cook them at 325 until the internal temp reads 160.

I would mix up the following brine:

1 quart of water
3 tablespoons of Morton's kosher salt (OR 4 tablespoons of Diamond Crystal, OR 1-3/4 tablespoons of fine grain non-iodized salt)
2 tablespoons of brown sugar

Warm 1/2 of the water, add the salt and sugar, dissolve, add the rest of the water. Add some ice to cool it down. pour into a big zipper bag, add chicken pieces for 1 hour. Rinse, season and cook until the internal is 160°.

~thirdeye~

Parmesan crusted chicken

1/2 cup mayo
1/4 cup Parmesan cheese grated
4 skinless and boneless chicken breast halves
4 tsp. Italian seasoned bread crumbs

combine mayo and cheese and rub on chicken
sprinkle bread crumbs and bake at 425/450
I prefer a little higher temp than the 425 that they recommend.It helps with the browning.
Cook on a raised grid and cook 10 minutes one side
turn over and cook 10 minutes on the second side
Pull it when the breast is 160

A slight spin off is to use Ranch dressing instead of mayo
Enjoy