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My husband prefers chicken breasts to thighs. No matter what recipe I have tried, the meat is always too dry for my taste. Is there a trick to keeping the breast meat moist and juicy?

I have been using my ex-MIL's pecan pie recipe for years and it always turned out fine. For whatever reason, the past two years the pie has never set and is just a runny mess. My oven works for all other baking projects, so I would assume that it is not the culprit. I've wondered if the eggs...