tough chicken breasts

down home wrote:
All the chicken breasts we buy or we can find are tough and even hard after cooking, sometimes.
Wife is fixing some now sliced and in bbq sauce.
Don't have great hopes for it.
How do you fix Chicken or Franken Bird breasts without a vinegary sauce, or citrus? Citrus and pineapple just isn't right either especially with any hints of burning and the chicken is still tought and the flavor is just on the surface.

How long do you cook them? Most chicken takes about an hour +/- baking time at 325, depending on your oven.

We have found that salt water brining works well. They come out juicy and tender. We buy them in family packs. When we get home, we put them up in a salt water brine in zip bags and freeze them. When we want chicken for dinner we rinse them and then cook them.

Double ditto to these suggestions below.

NYCgrrl wrote:
I doubt that it's the breasts that are tougher than the past cuz today's factory raised birds don't get out and about much.

Agreeing it's probably the method of cooking.

Possible changes in prepping style for grilling: brine the meat in advance. Breasts only take about 45 minutes to an hour.

Yes to pounding which makes the meat have a level thickness and cooks faster and evenly. 1/4-1/2" thick should do you fine.

Poaching which is lovely for meat being used in salad or pulled chicken type of dishes. You can poach in the microwave or over a fire. Just don't boil the meat cause simmering is your tender friend.

Butterflying the breast. Great when you are in a hurry. Here's a how to:
http://www.goodhousekeeping.com/food-recipes/cooking/tips/g1952/butterfly-chicken-breast/