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.
Quite true although you'd never know that when eating chicken at many fast food places. I rarely butterfly meat unless I'm planning to stuff it but that's just because I'm prolly getting "set in my ways". Never thought to butterfly down the length as I tend to cut across but certainly food for thought. On all levels, LOL:cool:.
