Tender chicken breasts
I use the frozen chick breasts a lot but when I grill them in a skillet they are never as tender as I want them. Suggestions?
Forum Discussion
rolling_rhoda wrote:
Chicken is a delicate protein. The thickness of the breasts makes them easy to overcook on the outside to get done on the inside. I usually butterfly boneless breasts, cutting them down their length so lay like an open book, less than 1/2" thickness. Then grilled or pan fried they are fork tender.
This^^^. And fresh always beats frozen in my book. The only way I can get whole non-butterflied breasts to come out tender and juicy is to cook them on the "George".
