That is low quality meat if it is tough after freezing. Freezing can make meat softer. Switch to fresh bought and freeze it yourself.
Place in a glass dish, add chicken broth, season well (we use salt, pepper, garlic powder, paprika, red chili and Montreal Chicken seasoning). Bake in oven until internal temp. Boom... moist and flavorable.
i cook them in the oven at 450 for 20-23 minutes depending on the thickness. use a glass baking dish and cover with foil to keep from drying out. make sure the chicken is totally thawed out and that the oven is properly heated up.
A really easy one for the grill is to put the breasts in a ziploc bag and fill it with orange juice, pineapple juice, olive oil, and any dry seasonings you want. The juice will help break down the chicken so as long as you don't overcook it, it will be juicy and tender.
For grill, that is obvious. But for baked chicken it's extremely important too. 450 is the number. When you baked chicken on lower temperatures it will dry out unless it's cooked in a liquid. 450 and don't overcook and it's perfectly tender and juicy every time.
Thanks to all that contributed, will try several of these, I am going on a diet and want to cook to last for 3 or 4 days. If done right Grilled boneless seems to taste best and can go on salads and sandwiches. It seems flattening the breast and bringing up to room temp is what I need to do moving forward, I will also try marinating in fruit juice. Firing up the grill Sun, will let you know how it turns out.
I tried the slow cooker for the chicken breast and they came out excellent, these were fresh and then frozen will be interested to see how it works on the ones that are bought frozen. Interested to do some dishes like chicken chili or something with rice and or vegetables using the slow cooker.
Depends on how much effort you want to expend. Sous vide will give you your best result. If I'm just trying to get dinner cooked quickly, here's a method that is pretty fool proof and works well: 1. Pound the chicken a bit to tenderize (doesn't need to be flat, just even) 2. Season your chicken, put some oil in a pan and get it smokin' hot. 3. Put the chicken in the pan, let it cook for about a minute or 2 to get a great seer on it. Flip it, cover the pan it immediately, and turn the heat down to low. 4. Let the chicken sit cooking on low for about 10-11 minutes (depending on how hot your burner runs). Don't lift the pot lid. Turn the heat off. Keep it sitting for another 10-11 minutes. Chicken should be good and pretty juicy. Because you also cooked it covered, it makes a nice little portion of broth that you can put over rice/cook some vegetables in afterwards.
Go to Buckey's the one off 290 not the Baytown one. Pick up their frozen whole chicken stuffed with Dirty Rice, Jambalaya and more. Thaw it out and bake in the oven at 375. Brush with Tiger sauce the final 20 minutes uncovered. They also have Jalapeno poppers that are really good as well.
My house came with a fancy BBQ that has an infrared burner. As Roscoe said, high heat works great. Every chicken breast I have made on it has turned out perfect. But I have only cooked fresh ones on it.
Last night...I did slow cooked chicken breasts (slow cooked on Low for 8 hours) from frozen. Then, I made steamed white rice from the broth of the slow cook. I then just took a can of 'Cream of Chicken', added some water and shredded chicken, and warmed it up on the stove stop. Then, put that on the steamed white rice. To finish, I added ground black pepper and lots of Cayenne. To me, that was an awesome tasting simple meal. I even treated my dog to some sans the pepper and Cayenne. She wasn't complaining. b****. I do this dish called Tortilla Delight that is unhealthy as f*ck but is so good imo. I typically use a pound of ground turkey but I may try slow cooked chicken breast next time. I cook up the ground turkey in a pan. After the meat is mostly browned, I put in a diced yellow onion and diced jalapeno peppers. I then add a small can of green chilis and ground pepper. Cook that up a little more. I then add 1 can 'Cream of Chicken' and 1 can 'Cream of Mushroom' at the end. Mix it together and kill the heat. No salt needed as in soup. From there, I preheat the oven to around 325, get a rectangular casserole dish, butter the bottom/sides. layer the bottom with flour tortillas, add a layer of the concoction cooked up above, spread tortilla chips over that layer, spread sharp cheddar cheese over that. Then, repeat the layer with more flour tortillas, concoction, chips, and cheese. Then, I do a final layer of flour tortillas on top. I put chips on top and more cheese (basically, use of an 8 ounce package of shredded cheese for whole dish). Finally, I put sliced jalapenos on top. I then cook that sh_t for about 35 minutes. Then, cut up into squares and serve. If done right, you've got a good crust-like cook and it has some crunch on bottom and top. I tend to add a lot of Cayenne on top of that and go crazy with the Tobasco. But, I'll take the left over casserole and put in refrigerator. Then, next day I'll take a hamburger bun, put mayo on it, and then put a square of the casserole on the bun. Top with Cayenne. And, eat that sandwich sh_t cold. I love it. Anyway, will probably try it with shredded chicken instead of turkey.
I cook low and slow. Peg the green egg at 215 and cook the chicken to about 170. Takes about 1.5 -2 hours but always cook to temp not time. The bbw cajun garlic sauce at costco is a clutch flavor. Montreal seasoning as well.
The recipe that you call Tortilla Delight appears to be quite a bit like a recipe for King Ranch Chicken.
without sous vide devotion to the process, boneless, skinless chicken breasts are pretty difficult. As some have said, making a uniform thickness helps, and I'm a buttermilk fan for prepping. But in the end: we just try to avoid the chicken breasts. Cooking a whole chicken, properly, is so easy and so amazingly tasty. We do this ever so often, and the house smells so good for days. Then you can use the bones for stock.
