Juicy Chicken Dilemma

I have a problem, and that problem is chicken. I want to like chicken--I really do! As fowls go, it's readily available and reasonably healthy AND can be purchased without bones if need be.

But I can't for the LIFE of me cook a juicy chicken breast. Without frying it. Frying is cheating and also not very healthy.

I tried, really I did. I dug around to find recipes on the internet and combined a few of them to come up with my own garlic-paprika crusted chicken. Theoretically it doesn't matter what you put on your chicken, at least when it comes to how the chicken itself cooks, right? Turns out that's not true, but ANYWAY. I love paprika and I love garlic. So I tossed in a few other items--all of which are delicious--and it LOOKED great when I pulled it out of the oven!

But it was dry on one end and medium-dry at the other end. Shootshootshoot. Does anyone have any advice? Perhaps if I'd cooked it for less time...

Parmesan, Garlic, and Paprika Crusted Chicken

1/2 cup of bread crumbs
1 tbsp paprika
1/2 cup of parmesan cheese, shredded or crumbled
2 cloves of garlic, finely chopped ( 1/2 tbsp of minced garlic will also work, but not garlic salt)
1/2 small onion, finely chopped
1 to 2 boneless chicken breasts
1/8 cup olive oil
tin/aluminum foil

1) Preheat oven to 350 degrees. Clean and trim the chicken breasts. Maybe even flatten them. place each individual breast on an individual tin foil packet big enough to wrap over and close around them. paint or drizzle them with the olive oil.

2) Mix bread crumbs, paprika, and parmesan on a large plate until evenly distributed.

3) Roll the breasts through the dry mixture and deposit them back in their foil.

4) Sprinkle the chopped garlic on top of the chicken and the chopped onion around the chicken. Drizzle with the remainder of the olive oil if you like. If you want more of a bite, dust some more paprika on top.

5) Close the packets and bake the chicken for 20-30 minutes at 350 degrees.

Now, when I was done, I had to add
6) broil on high for 45 seconds
because the breadcrumb mixture was a bit soggy. Perhaps this is why my own chicken turned out dry. Maybe I broiled too long.

I know this recipe would probably turn out very tasty if the chicken was sliced, rolled, and quickly fried in a pan with oil. But I really wanted to try baking. And it looks lovely. So... any tips on keeping chicken moist?