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Reply to "Chicken breast pieces - What do I need to do differently next time?"
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[quote=Anonymous]I have found the more expensive chicken (organic/higher end brands) are the only ones I can buy now to avoid the woody problem. it’s so bad and it will ruin a dinner. And as another poster said-I do find the thin cuts to not have the problem as often. I always marinate my chicken (so many good marinades if you google) For about 2 hours before cooking. Then I cook in a hot pan searing on both sides until no longer pink inside. then I let it rest on a serving dish covered in foil for a few minutes. Always juicy and delicious. [/quote]
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