Our Kitchenroundtable.net

but I noticed problems at least a decade ago, which is why I switched to tenderloins.

Sometimes the chicken isn't so much dry as it is just tough and hard to chew, even if it's shredded. We even abandoned our favorite Mexican restaurant for at least the last five years, as the meat in the chicken enchiladas was just too tough to eat. A trip there just recently turned out a little better, but still not as good as when they opened decades ago.

I posted about the woody breast problem months back, or maybe even last year, but you may have been traveling at the time or just missed it.