Thanks for the tips, guys. I have indeed used my Jaccard & haven't noticed a big difference, if any.
I have flattened them with a mallet tenderizer with a little success.
I have run the chicken through the cuber and cooked them with good results.
I have good results when I grill them (as opposed to smoking them.) Smoking a whole breast is where I can't seem to get them right.
Maybe brining is the answer to getting a better product?
I just don't usually take the time or effort to do it. Takes up a lot of space in the fridge also.