Anonymous wrote:Thaw the chicken and then brine (soak in a quart of water with 1/4 cup dissolved salt) for 1/2 and hour. Then use. Don't ever cook straight from frozen!

Not unless they're from a farmer's market or butcher you know. Supermarket chicken is already injected with a saline solution - brining is not recommended.

You don't mean cook from frozen do you?

How I make tender chix breasts i to pound them thin and then marinade overnight.

Thaw the chicken and then brine (soak in a quart of water with 1/4 cup dissolved salt) for 1/2 and hour. Then use. Don't ever cook straight from frozen!

I tried this method recently and it worked pretty well. I don't think the chicken was frozen though.

http://www.thekitchn.com/super-kitchen-m-36891

Probably for chicken parm. I was just going to poach them from frozen but the recipe I check warned that the chicken would become tough.