Save my breasts!

Sometimes, I coat them with olive oil -- not too thick. A spray can do the trick. Then, a little seasoning goes on top. I have slow cooked them in a cast iron frying pan made with ridges, so that any fat would drain off the meat. But, you can also bake them in a covered pan: I have roasted carrots alongside the breasts, also drizzled with olive oil. That has kept the breasts moist. I can't remember exactly, but I may have put the breasts in a little water when baking them without the carrots.

Toss them into the crock pot, frozen. Nothing else in there. After about 6 hours on low, add about 1/2 cup Italian dressing and use 2 forks to shred it up. If it looks a little dry still, squirt in a little more dressing. Tastes awesome on sandwich thins! Super-delish, and great for when you have company!

Sounds to me like you might have freezer burn... If it is freezer burn, there is not much you can do, but in the future try and ensure they are well sealed with no air (I love my vacume sealer).

I'm sorry your breasts are dry, tough, and rubbery. I'd try rubbing a little oil on them.

Seriously, I rub oil on the frozen ones and then put them in the pan frozen with a good amount of water and the seasoning. Leave the lid on! Has to be a medium flame/heat. Then take the lid off once they are cooked (depending on the size) to let the water cook off. But don't cook them too long. If the water is still in there when the chicken is cooked, then just dump it out and let the chicken brown a little. I usually add a little more oil at this point.

I find this works best with chicken tenders. They cook quickly and seem to be like little sponges. They just soak up the seasoned water as they defrost. They usually come out more tender and juicy than if I had started with room temperature ones.

Good luck with your breasts!!

I hardly EVER thaw frozen meat ahead of time w/ my crockpot around-
I just have to remember to put it in early enough to cook all the way through.- otherwise I'll be finishing it up in the oven or stir fry

Frozen chicken breasts are the same way. I toss 2 whole breasts ( or 4 halves) in on LOW, and often throw some Mrs. Dash seasonings or
Fat free Italian dressing on top
and let 'em cook 8 hrs.
When I get home, I will drain off some of the water at the bottom and turn up to HI for another hour or so.

I have NEVER EVER had a dry piece of meat.

Personally, I think it helps if you beat your meat first. It makes it much more tender & juicy.

Place each thawed breast in a heavy-duty plastic freezer bag and beat it with a meat tenderizing hammer, until it's about a half-inch thick. Put each breast in a bowl with a little flour, salt, pepper, and whatever other herbs you might like & coat them thorougly. Put them on a hot, oiled skilled and grill 'til golden brown. Add a cup of wine and let it simmer 'til the wine reduces to a nice sauce. Serve with hot rice or pasta.

Or just google "Chicken Marsala" 'cause I might've missed something, pulling this off the top of my head like this....

I cook my meat on my Foreman...it works great and the meat cooks perfect! I also marinade the meats all day in the fridge while I am at work. The crockpot is a wonderful option too. Allrecipes.com has quite a few crock pot (slow cooker) recipes...hope that helps!