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[quote=Anonymous][quote=Anonymous]The huge chicken breasts you see now are really uneven in thickness and so it's hard to cook evenly which messes up the texture. I try to slice them in half in and then use a mallet to pound them to an even thickness, or cut them into even pieces for a stir fry.

I also try to cook them hot and fast--like drop them into a screaming hot pan, grill or wok and pull it as soon as its done.[/quote]
I have also had texture issues with white meat and I've found that the hot and fast cooking rule works best. Save the low and slow for pork. I've actually been cooking chicken breast tenderloins under the broiler lately for a nice grilled taste. I marinate for an hour in Italian dressing (full fat version, not lite), and broil for 12 minutes, flip them over and broil for another 6 minutes. (This is a gas broiler. An electric one is much hotter and will cook much faster.) There will be some char as you'd find in grilled chicken, but it is moist and tasty in the middle. I would think this method would also work for the whole breast but make sure they are trimmed or pounded to an even thickness.[/quote]

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