dds really love a very simple meal at our local resturant - chicken breast, potato wedges and veg, so I thought I'd recreate it. I baked the chicken breast but according to dds it was 'too chewy' - unfortunately they were right.
So how do you get tender chicken breast that just melts in your mouth? DH said to poach it then put it in the gridle pan to add some colour. Is this right? Not that I doubt DH....but I thought I ask MNers .
FWIW - when I cook small pieces of chicken I marinade it first.
I find poaching in water gives a horrible texture - you could do "sous vide" (boil in the bag ) Chuck it in a sealable bag, with some herbs etc if you like, then poach the bag gently in some simmering water. The chicken will cook but the water won't get into the tissues.