I've tried everything, brining, slow cooking, not overcooking it, using a meat thermometer, pounding it flat. But somehow my chicken breast always comes out either dry and stringy or undercooked. I feel like chicken breast is supposed to be easier than this, but I can never get it right. Other people seem to make it all the time without it being an ordeal. There's got to be something I'm missing because I can't be the only person struggling with this, but I don't know what the actual problem is or how to fix it. What's the one thing that actually changed it for you when you figured out how to make decent chicken breast? submitted by /u/ElegantAssociate7918