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I used to be unimpressed with boneless chicken breast. It was always tough and dry and rubbery. But then we learned how to cook it. We do two things differently now. Pound it a little to make it a uniform thickness. Got an instant read digital thermometer so we can monitor it and take it off the heat the instant it reaches 165 degrees Fahrenheit. Now it's moist and tender every time. Cooking method doesn't really matter. Poach, broil, fry. It's all the same inside.
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