I'm sure this has been asked many times before but how do you cook chicken breasts without them becoming tough?
I have a couple of theories which didn't work out.
1. Leave chicken breasts out of the fridge to get to room temperature before cooking. = I don't think this works?
2. Freezing chicken breasts causes the water in them to freeze and when you thaw them the water is released so water is absorbed during cooking.
As I say neither of these things seem to make chicken soft!
So how do you do it?
I have a couple of theories which didn't work out.
1. Leave chicken breasts out of the fridge to get to room temperature before cooking. = I don't think this works?
2. Freezing chicken breasts causes the water in them to freeze and when you thaw them the water is released so water is absorbed during cooking.
As I say neither of these things seem to make chicken soft!
So how do you do it?