Originally Posted by smokeisgood
Having suffered through Salmonella once (thank you L J Silvers) I don't play around with getting chicken just across the finish line, I want it done. When I do skinless boneless breasts, I place them in a gallon size ziplock and pound them with a meat hammer. It flattens them out and changes the consistency somewhat. I then coat them with Yardbird rub and cook them on a piece of foil (yeah yeah I know, but it lets the chicken get good and done without drying out the outside....
Scary to think that in certain Asian country's they eat raw thin sliced chicken breast similar to Sashimi.