I purchased two big bags of frozen raw skinless, boneless chicken breasts and no matter how I cook them, they are tough.

Has anyone ever had this problem and is there anything I can do to make them not so leathery?

Kris

I’ve never purchased them but remember Rachael Ray had a video about this at Thanksgiving for dried out turkey. She said to put them in broth, cover and back in the oven. Have never tried it but her other tips and recipes are some of my favorites.

I boil chicken breasts until they fall apart. And now I will confess that I do it for my kitties.

How about the crockpot?
One of my favourites is ...

~~~~~~~~~
Salsa Chicken
~~~~~~~~~
Layer chicken in crock
Top with salsa.
If more chicken next layer of each.
At end, top with grated parmesan, cover with lid til ready to serve.

Variations:
* bake in oven covered with foil
* use antipasto and feta in place of salsa/parmesan

Cooks Illustrated (great magazine if you like to cook) says it is important to cook chicken on low heat. The muscle fibers will shorten and toughen if you use high heat.

I cook chicken probably 4 times a week and since adopting their method of low heat, my chicken is tender and juicy.I generally saute chicken, and sometimes simmer (never boil) for some recipes.

that is interesting

I thought about trying some in the crock pot with some taco seasoning - to use for chicken tacos.

I know normally I can boil or grill breasts and they are fine, but even boiled it is like leather. I've never run across chicken like this... It has me so confuzzled :?

thanks so much,
Kris

I brown them quickly in a little olive oil put in a casserole dish cover with spaghetti or Marinara sauce bake at 350 for 35? minutes until done-no pink- meanwhile make either spaghetti or egg noodles top chicken/sauce with mozeralla cheese cook few minutes more to melted YUMMMY or cut chicken into finger/strips dip in ranch dressing, roll in CRUSHED cheezit crackers and bake at 350 for 35min or til done depends on size of your strips serve with more ranch /blue cheese dressing. We do a whole 3lb. bag at a time and never leftovers (3 boys)

[quote=kriscraft99]I've never run across chicken like this... It has me so confuzzled :?

From what you would say, I'm thinking this is be this is "old" chicken as in age of the bird. Thus not a lot you can do for it.

Perhaps chop up into small pieces and use it in soup?

One thing that sometimes helps is to marinate tough meat overnight or for at least several hours in a vinegar-based marinade or even just vinegar. It doesn't matter what kind of vinegar. Some type of vinegar based salad dressing works well and lends a nice flavor. The vinegar helps keep the meat from getting so tough.

I would also agree with the crockpot on low with lots of liquid.

Good luck!

CROCK POT. My MIL gave me some very tough chicken years ago. The only way to cook it. Was great no matter what you put with it as long as you cook in your crock pot.

I have noticed the same thing and no matter how I cook it, it remains tough and stringy. They are also almost the size of turkey breasts. My husband said they must be old hens they got rid of.

yes!! these are HUGE - I've never seen breasts this big (okay.. that didn't sound quite right) :roll:

I always buy the same brand everytime. One time I bought a bag that was so tough, no matter how I fixed them they were awful. I tried boiling to make soup, baking, and frying. It had to be in the way they were processed, because with all the different pieces, from different chickens they shouldn't have all been tough.

I did the same thing, always buy Tyson and this time I bought member's mark, and they was tough, so I went back to tyson and can't believe they are as tough as the member's mark, wonder whats up with the chicken, ended up having to use them for chicken jerkey for the pups!!!

Smother them in Ranch Dressing and let marinate an hour or so (even overnight) cover with foil and bake on 325 for a couple of hours or until done. It's a great way to cook them.

I split them down the middle and pound them to soften the fibers. Then I lightly brouwn them in olive oil and bake in the oven. I have been known to place them after browning in the crock pot with some chicken broth and let them cook on low for about three to four hours. Make great sandwiches. Sounds like you have an old laying hen that was allowed to live a long life. My mom used to use the meat tenderizer products they use on red meat on the tough old chickens; letting the tenderizer sit on the chicken breasts over night. Then she made as stew. Hope this helps.

Crockpots are a godsend. I do my chicken this way too, most of the time. I also keep seeing a commercial for french fried onions and coating them with that, then baking. Need to try that one out.

Lightly brown them in butter on both sides, then ad a can of cream of mushroom soup and the breasts to the crockpot.
Always tender. If it doesn't work for you, I would take the rest of them and the bag back to the store, they are not useable.
D in TX

[quote=QuiltE]I agree. It is old, either before or after, it was frozen. It is hopeless, I'd say. A market I no longer use would skin the "old" unsold chicken breast and repackage. Impossible to cook or eat!

KrisCraft, I love your avatar!

I use them all the time. I have found that if I cook them in a fry pan on med. heat and add broth or salsa to the pan after the chicken has browned, but not yet cooked thru. Just don't over cook. Salt and pepper. They are delicious.

Either bake them covered forever---like 2-3 hours (be sure they don't dry out; Zesty Italian salad dressing is our favorite and it contains some vinegar to help tenderize) or I ditto everybody with my favorite way to cook most anything.....CROCK POT!

A very very elderly chicken can be tough as cement...

A very very elderly chicken can be tough as cement...

Kris , yes, I have run into this problem before. I have noticed its in the chicken breast that are bigger than your hand, and in fresh or frozen. I try to purchase them only from our local gro. who cuts & pkg. their own,they are small enough to fit on the palm of your hand. I find that Tyson here is bad about having larger birds therein larger chicken breast. When they are big like that , I butterfly them and pound them between plastic wrap or wax paper and cook as usual. It really does help. :D

It sounds like an old chicken that got too big. They would definitly be tough.

I've gotten tough chicken before too. I don't think there's any way you can cook it to make it better.

I brown them in olive oil then put in pressure cooker. Melts in your mouth. Tender and yummy.

I defrost them and then pound them

I hope you didn't start out with frozen meat.

I thaw mine out and then put them on the George Foreman Grill. Cook exactly the time recommended and they come out great. I put a rub on them and let stand for about 30 minutes before cooking. Always tender and juicy. Jan

Any meat can be tough if it is cooked too fast. I always cover the meat also to keep in the moisture. For chicken breasts : bake in a 325 oven, covered , 20-30 min per pound.

Yes the answer to old tough meat of any kind of meat: LONG SLOW COOKING, especially adding acid: tomato, citrus, vinegar etc. But that chicken I would return to the store.
Just for laughs, when I was in college and learning to cook, we tried to cook a chicken that was pretty tough to begin with. With half an idea in my head that boiling was the way to deal with it, we boiled it. After an hour, it was even tougher, so we turned the heat way up and let it boil hard. Boiled all the liquid off. Added more boiling water. After boiling it for 4 hours at the highest heat possible replacing the water as needed, we finally threw the whole thing out. Tougher than an old tire.I remember that and laugh every time I poach chicken.

Great idea. I'm a big pressure cooker fan, too!

Yes! I thought I was saving money and time by buying Members Mark-it is the toughest chicken. Boil in chicken broth until it falls apart. I use a dutch oven and cook on medium. Wont use it for grilling or frying or anything that isnt cooked in liquid a very long time.

We do the fried onion chicken a lot. I didn't like how the bottom would be soggy though so I changed the recipe. I no longer dip in egg instead I spread some Dijon mustard on the top of the breast and then put on the crushed fried onions. It is also easier and cleaner than having to dip in egg then dip in onions which I love in the RV!

I got the mustard idea from a recipe I have been making for a long time. Bone-in breasts topped with mustard and "hash browns". Grate the potatoes, soak in ice water, wring dry in towel, mix with a tiny bit of oil and S&P then bake.

I have had this happen too. The chain supermarket I usually shop at was taken over by A &P and their AC (American Choice) brand of chicken is always tough. Now when I shop there I only by Perdue or Tyson chicken, on sale of course. May in Jersey

I usually marinate mine.