On Tue, 21 Feb 2012 18:35:11 +0100, "Michael Kuettner"
> wrote:

>"chet" schrieb :
><snip>
>> ready to throw in, she boils the chicken and I cut it up again it is
>> tough and stringy testure, we are using good chicken breast
><snip>
>
>You're boiling chicken breast ?
>And you're wondering why it gets tough ?

No meat should be boiled. Boiling causes the proteins to seize and
become tough. Meat should never be cooked at more than a very low
simmer.