Ask Ina

Ina, I made your Crispy Mustard Chicken & Frisee recipe. Flavor hit all the marks however the skin on the chicken looked and tasted rubbery and uncooked. The meat was the perfect doneness, just not the skin. What did I do wrong?

From Barbara Walter - Greenbrae, CA

While I can't be one hundred percent sure why this is happening, I have a feeling it may have to do with the chicken breasts you're using.  They seem to be getting bigger and bigger and more watery. I like Bell & Evans brand, but whatever brand you use, look for breasts that aren't too huge.