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Tough Split Chicken Breasts Recipe

Carole's picture

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I made a split chicken breast recipe from Sunset Magazine last night. The breasts were browned on the stove and then cooked in the sauce on the stove. The sauce was wonderful,but the breasts were tough and rubbery. We ended up eating the sauce with the vegetable (sugar snap peas). My husband said the breasts were just OLD. Any suggestions as to cooking split breasts other than grilling?

Smityroo's picture

(post #25643, reply #1 of 7)

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Brine 'em

EM_'s picture

(post #25643, reply #2 of 7)

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I use a lot of split breasts but most always boil them. I then remove the meat from the bone and use it in casseroles, for chicken salad, etc.. When making a recipe which is sauced, I generally use a boneless breast, pounding it first and cooking it only for a short time to lessen dryness. We don't even care for split breasts on the grill unless it's barbequed...too much like diet food. ;-/ We eat plenty of that so try to make it taste like "real food".

Jean_'s picture

(post #25643, reply #3 of 7)

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Yes!! I bought some already brined, individually frozen chicken breasts at a cash only store that were very reasonably priced. Just took a chance on them. Made chicken with a delectable orange sauce and they were
b very
tender. DH raved, which is most unlike him.

Carole's picture

(post #25643, reply #4 of 7)

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Thanks,everyone. We like split breasts grilled marinated in our homemade vinaigrette. I normally use skinless breasts or skinless thighs for this recipe-had split breasts on hand-will try brining next time.

Carolina's picture

(post #25643, reply #5 of 7)

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Whenever I cook with split, bone-in chicken breasts, I bake them in the oven. They are usually baked covered. Just depends on the recipe. If there is a sauce, I always cover. If the chicken is supposed to have a crispy exterior, I start with a cover and then remove it during the latter part of the baking time.

MEAN_CHEF's picture

(post #25643, reply #6 of 7)

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Sounds like you may have had a stewing hen.

Jean_'s picture

(post #25643, reply #7 of 7)

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Carolina reminded me that I didn't tell you that I baked them. About 1½ hours @ 350°.