Have you always wondered why cooking chicken can sometimes be a 'hit or miss' - or is it just me? Well, all those looooong hours of watching Food Network can glean you little bits and pieces of knowledge that can change the way you cook. And then you wonder WHY? you didn't think of that yourself. Or at least I do.
TIP NO. 1 - bring meat to room temperature before you cook it in a pan. When you throw them in the skillet straight from the fridge you spend most of the cooking time just warming them up, and then the outside is dry and the inside is still raw.
TIP NO. 2 - pound the chicken breast to make it cook evenly. Don't you hate when you get that skinny little end that's overcooked and the thick end that's a little undercooked? I put the chicken breasts between two paper towels or foil ('cause you don't want juices flying everywhere...eeeuuuuwww) and then pound them to an even thickness with my rolling pin. It doesn't have to be paper thin, just uniformly about the same thickness.