I guess one question is 'why so tough?'
now,, freezing is not a good tenderizing method . . . (sigh) if frozen is all you can get . . .
for poultry I'm very fond of (oven) low temperature cook - like 200-210'F
followed by browning/searing/grill marks/make pretty.
without a single question this side of the moon, over cooking chicken/duck/turkey makes it tough.
stop at 140'F, use the carryover heat....
poaching is an excellent method - fish/chicken, etc.. just barely simmering water - keeps the meat wet/moist.
these method do not lend themselves to "instant dinners" however.
example chicken breast - #1 if it's two inches thick, go to Chic-Filet....
I sliced in half thickness wise - poaching (starting with a frying pan of hot water) only takes <10 minutes.
instant read thermometer highly useful.
