On 18/10/2012 9:12 PM, Cheryl wrote:
> On 10/18/2012 5:18 PM, Gary wrote:
>
>> IMO, chicken breast meat is best to cube and use in stir fry.
>
> I've never had a problem cooking chicken breast meat without drying it
> out regardless of the size of the cut. It's all in the timing. Cook
> too long and they will dry out. Cook until just a bit of pink is
> showing inside, they finish cooking while resting. But I mostly prefer
> using a meat thermometer and cook them to about 155F and then the temp
> rises a bit more while they rest and they're perfect. Using a meat
> thermometer eliminates the need for cutting the open to check for doneness.
>


I can't say that I have never had a problem with chicken breasts. I am
all to aware of the fact that there is a small window for doneness with
them. I don't like undercooked chicken, and the breasts get dry and
tough when they are over cooked.I have never had a lot of luck using a
meat thermometer, so I rely on touch, sight and smell. When properly
cooked, they are wonderful.