tough chicken breasts

We don't use breast. We have switched to thighs and find them to be better. More juicy and a little cheaper.

Trim 'em and pound 'em...

I'm lazy. I buy Tyson Chicken Tenders, sprinkle with Tony's Chacere Seasoning, pound each side with the tenderizer mallet, and fry in a small amount of butter and cooking oil for 2 minutes each side. Comes out delicious every time.

I just roasted 6 big chicken breasts, NOT boned or skinless. I dribbled garlic olive oil on them then added salt pepper and mccormack Mediterranean herbs. Cooked them at 350 for about 1 1/2 hours, but started checking them at 1 hour.
The skins were crispy and the meat juicy.
I think a lot of chicken is tough nowadays because they are selling bigger sized pieces, which suggests, to me, that the chickens are older than fryer age. Grandma used to stew the hens.
Try cooking them in a crock pot with a little liquid.

Go to KFC and try theirs. Sounds like you are overcooking them.

The only way we eat chicken breast here is if it's pounded with a meat hammer. Otherwise it's just tough and dry. Then again we are not chefs or anything but it works for us.:B