Are there general guidelines for cooking boneless skinless chicken breasts? Like cook at "x" temperature for "y" minutes?
I have looked around at different recipes and see quite a bit of range, but am looking for just a general go-to guideline that will make the chicken "good."
Sometimes when I cook chicken it turns out great and tender and moist and good. And other times it is tough and chewy and stringy and gross. And I haven't been able to figure out what the reason is. Too high a temperature, too low, too many minutes, not enough minutes, etc.
Thanks