[masraum]

Originally Posted by red-beard

The only way to make breasts is to brine them first and cook Slowly. Or you need to pound them flat to breakup the fibers.

Years ago, I worked in a bar. I would always see the cook in the back pounding the breasts with the back of his knife. I started doing it at home when I would make chicken sandwiches that the family loved. One time I skipped the pounding and made the usual sandwiches which came out much more tough than usual. I'll never forget the pounding after that time.