dsi1 > wrote:
>
>I have poached a whole chicken and the entire chicken was just wonderful.
>Poaching a boneless, skinless, frozen, chicken breast comes out a rubbery.
>It is still edible, just not perfect. I make a great fried chicken but have
>ot gotten a handle on poached, which is a complete mystery to me.
>The chicken wins.

Wrap each seasoned breast tightly in a double layer of plastic wrap,
then poach. The chicken won't lose its flavor to the poaching
water... you need to decide if you're making chicken broth or
flavorless poached titty... do NOT boil or you'll get tough titty,
170ºF water is perfect, no higher.