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I'm organizing a dinner for my son's class. The way these things run is that we get the food delivered by the caterer early in the day and then heat and serve the meal ourselves. I've tried a few chicken breast dishes (both on and off the bone) from our caterer and they come out a little dry. I've been reheating at about 350 deg. for 10 or so minutes. Any suggestions about how we can avoid Sahara chicken?