Did not read page 2 of this thread, but I find that chicken tends to have lots of tendon like things running through and/or is a weird texture when cooked...rubbery and inedible. I noticed our restaurants near us also make chicken dishes that have these terrible cuts of chicken. What is going on? And, for what it's worth, all we have are 3 Food Lions in our town, for grocery stores. Or Walmart. There is a, mom and pop type, meat market I may have to get my chicken from and see if that is better.