I have a tourtured relationship with chicken recipes. Most recipe writers have a crippling fear of undercooked chicken and instruct home cooks to cook all the tender juciness from their chicken. I hate dry chicken. There are two ways to foil the cardboard chicken conspiracy. First, find recipes that pound or cut chicken into even-sized pieces that cook evenly. Second, choose recipes that cut or shread cooked chicken and bathe it in a sauces or dressings. Lastly, make sure to rest your meat about 5-10 minutes before cutting to make sure the juices stay in the meat instead of all over your cutting board. Together we can win the battle for moist chicken. Good Luck!