Prep

Place chicken in a sauté pan deep enough so that the breasts are covered with water by 1 inch. Place pan over medium high heat until liquid comes to a simmer. Maintain a simmer by turning the temperature down to low/medium-low. Simmer for 25 minutes, until there is no pink present when breast is cut in the thickest part.
Once cool enough to touch, cut chicken breasts into 1-inch pieces. Place chicken pieces in Cuisinart® food processor fitted with the metal chopping blade. Pulse at least 20 times for ground meat. To purée, process while adding poaching liquid until desired consistency is reached.
Allow to cool before serving. Store in airtight container in refrigerator for up to 2 days or freeze.