I've been getting back into cooking, this time more seriously since I now live on my own. Tonight, I cooked some bonesless, skinless chicken breasts (unflattened/unpounded) in some olive oil in a skillet on the stove top.
I bought a probe thermometer like what I used for grilling to check how done the meat was (shooting for 165 F). In the thickest part of the meat, I only got to about 140 F, but upon cutting the breasts open at the thick part, the meat is all white, cooked and sort of 'threads' apart as one would expect cooked chicken to do. The exterior was getting a bit beyond golden brown which is why I pulled it off the heat.
But I'm confused: The thermometer says it has a long ways to go but my senses tell me if I had cooked it any longer it would have been like gnawing on a tennis shoe.
Should I have used a mallet to pound down the thicker portions to make the cut more even? Was my heat too high (on an electric range)? Is the chicken indeed cooked thouroughly at this point?
Thanks for your thoughts and advice!