Hi all. I butterflied 2 chicken breasts the other day (fresh), seasoned them, lined each with a thin slice of deli ham and a thin slice of smoked turkey, added some fresh spinach leaves and a couple of pieces of hot pepper cheese, rolled them up, put them in a baking dish, drizzled olive oil on top and baked for 40 minutes at 350.
Although tasty, they were tough as shoe leather. I can't recall ever getting tough chicken before. Any suggestions? I still have most of the cooked two breasts in the fridge and 2 more raw ones in the freezer.