mshawii

I thaw mine out and then put them on the George Foreman Grill. Cook exactly the time recommended and they come out great. I put a rub on them and let stand for about 30 minutes before cooking. Always tender and juicy. Jan

Kathleen charnell

Any meat can be tough if it is cooked too fast. I always cover the meat also to keep in the moisture. For chicken breasts : bake in a 325 oven, covered , 20-30 min per pound.

Cosy

Yes the answer to old tough meat of any kind of meat: LONG SLOW COOKING, especially adding acid: tomato, citrus, vinegar etc. But that chicken I would return to the store.
Just for laughs, when I was in college and learning to cook, we tried to cook a chicken that was pretty tough to begin with. With half an idea in my head that boiling was the way to deal with it, we boiled it. After an hour, it was even tougher, so we turned the heat way up and let it boil hard. Boiled all the liquid off. Added more boiling water. After boiling it for 4 hours at the highest heat possible replacing the water as needed, we finally threw the whole thing out. Tougher than an old tire.I remember that and laugh every time I poach chicken.

overdew

Great idea. I'm a big pressure cooker fan, too!

NanaCsews2

Yes! I thought I was saving money and time by buying Members Mark-it is the toughest chicken. Boil in chicken broth until it falls apart. I use a dutch oven and cook on medium. Wont use it for grilling or frying or anything that isnt cooked in liquid a very long time.

ssgramma

We do the fried onion chicken a lot. I didn't like how the bottom would be soggy though so I changed the recipe. I no longer dip in egg instead I spread some Dijon mustard on the top of the breast and then put on the crushed fried onions. It is also easier and cleaner than having to dip in egg then dip in onions which I love in the RV!

I got the mustard idea from a recipe I have been making for a long time. Bone-in breasts topped with mustard and "hash browns". Grate the potatoes, soak in ice water, wring dry in towel, mix with a tiny bit of oil and S&P then bake.

May in Jersey

I have had this happen too. The chain supermarket I usually shop at was taken over by A &P and their AC (American Choice) brand of chicken is always tough. Now when I shop there I only by Perdue or Tyson chicken, on sale of course. May in Jersey

blueangel

I usually marinate mine.