First, just simmer barely so you don't toughen them. I really prefer to slip them into boiling water, place a tight lid on and let them sit off the flame for 20-25 minutes. They will be poached and moist. You can flavor the water, depending on what you are making, like ginger and green onion and peppercorns for Chinese chicken salad.
About 1/2 hour
Nutcakes is right on. You don't want to boil chicken breast, it will be too tough. Poaching is the answer.
Put the breast in cold water, bring to a boil, take of the heat and cover for 15 minutes. They don't need longer than this if they're boneless. Cut into one if you're nervous.
I've done by simmering in low sodium chicken stock. If you pierce the chicken with a fork the stock will soak in and keep the beasts moist and tasty.
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