kriscraft99

I purchased two big bags of frozen raw skinless, boneless chicken breasts and no matter how I cook them, they are tough.

Has anyone ever had this problem and is there anything I can do to make them not so leathery?

Kris

Scrap Happy

I’ve never purchased them but remember Rachael Ray had a video about this at Thanksgiving for dried out turkey. She said to put them in broth, cover and back in the oven. Have never tried it but her other tips and recipes are some of my favorites.

Kathios

I boil chicken breasts until they fall apart. And now I will confess that I do it for my kitties.

QuiltE

How about the crockpot?
One of my favourites is ...

~~~~~~~~~
Salsa Chicken
~~~~~~~~~
Layer chicken in crock
Top with salsa.
If more chicken next layer of each.
At end, top with grated parmesan, cover with lid til ready to serve.

Variations:
* bake in oven covered with foil
* use antipasto and feta in place of salsa/parmesan

JanetM

Cooks Illustrated (great magazine if you like to cook) says it is important to cook chicken on low heat. The muscle fibers will shorten and toughen if you use high heat.

I cook chicken probably 4 times a week and since adopting their method of low heat, my chicken is tender and juicy.I generally saute chicken, and sometimes simmer (never boil) for some recipes.

kriscraft99

that is interesting

I thought about trying some in the crock pot with some taco seasoning - to use for chicken tacos.

I know normally I can boil or grill breasts and they are fine, but even boiled it is like leather. I've never run across chicken like this... It has me so confuzzled :?

thanks so much,
Kris

quiltlonger

I brown them quickly in a little olive oil put in a casserole dish cover with spaghetti or Marinara sauce bake at 350 for 35? minutes until done-no pink- meanwhile make either spaghetti or egg noodles top chicken/sauce with mozeralla cheese cook few minutes more to melted YUMMMY or cut chicken into finger/strips dip in ranch dressing, roll in CRUSHED cheezit crackers and bake at 350 for 35min or til done depends on size of your strips serve with more ranch /blue cheese dressing. We do a whole 3lb. bag at a time and never leftovers (3 boys)

QuiltE

[quote=kriscraft99]I've never run across chicken like this... It has me so confuzzled :?

From what you would say, I'm thinking this is be this is "old" chicken as in age of the bird. Thus not a lot you can do for it.

Perhaps chop up into small pieces and use it in soup?

oatw13

One thing that sometimes helps is to marinate tough meat overnight or for at least several hours in a vinegar-based marinade or even just vinegar. It doesn't matter what kind of vinegar. Some type of vinegar based salad dressing works well and lends a nice flavor. The vinegar helps keep the meat from getting so tough.

I would also agree with the crockpot on low with lots of liquid.

Good luck!

Busy Bee

CROCK POT. My MIL gave me some very tough chicken years ago. The only way to cook it. Was great no matter what you put with it as long as you cook in your crock pot.