I've always preferred the dark meat over the white, but chicken breasts, especially if you can find them with the skin on, are not that bad either if they're cooked properly.
In general, though, I tend to use the bonless chicken breasts in salads and casseroles where they will be accompanied by a good amount of mayonnaise or sauce to keep them from being so dry and I only cook them until they are just no longer pink in the thickest part. The biggest mistake people make with cooking chicken is to overcook it due to fear of salmonella poisoning (and you should be scared of that...I had it once...couldn't even stand the smell of chicken for almost a year afterwards!).
Meat producers are deliberately breeding livestock to have lower body fat (thank you, 20+ years of low fat dogma) and we are seeing the results in pork as well. It used to be moist and tasty, now much of it is dry and tasteless. Beef is quickly getting that way too. Somebody stop the madness!