I have been having an issue on and off with the texture of my chicken. The chicken is fully cooked through (I can tell based on internal temp, time in the oven, color of the chicken and juices), but the texture of the chicken is funny, almost like it hasn't been thoroughly cooked. When I cut into the chicken I feel resistance (like you would when butchering raw chicken rather than cutting/carving cooked chicken) and there is a strange almost squeaky mouth feel. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. Usually when this happens to me, there are some pieces of chicken that are fine, but others that are decidedly not. At first, I thought it was a result of cooking frozen chicken that hadn't fully thawed. But last night, this happened when I roasted some never frozen bone in breasts from the fridge. Could this have something to do with how I'm cooking the meat? Or is it a sad byproduct of factory farmed chicken breasts? Has anyone else had this problem?