User:Chastess/sandbox

i would like to know just how much waterman be legally added to processed meat for instance frozen chicken breasts or bacon i am 78 years old and have been cooking for a long time but the last15 years or so i findd that when i try to pan fry chicken breasts they are boiling in the pan and i do not add water when the cooking is done the breast is down  by about 40 % and is spongy