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NW Washington | The chicken breast has very little fat, which makes it difficult to cook without making it dry or tough. Try cooking thighs; they are much more forgiving of overcooking.
Pound out the breast to an even thickness and then cook it until it is just done, 160 degrees Fahrenheit in the center for chicken.
https://www.thekitchn.com/stories/how-to-cook-golden-juicy-chicken-b... | |
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Stringy chicken
