Gloria,
If you are starting with defrosted chicken breasts, put them in the freezer for about 30 minutes, just until they start to firm up but are not frozen solid. If you are starting with frozen, defrost them just enough that you can slice them. Slice them into 1/4 inch thick pieces. Put them in your dehydrator on about 145 degrees until they are dry all the way through. If you don’t have a dehydrator, you can use your oven on the lowest setting. If you don’t have a dehydrator, but wish you did, Walmart sells them. When mine are dry enough, I store them in the freezer because I didn’t add any preservatives and I make big batches, but if you are going to make smaller batches and use them up in a week or two, you don’t need to worry about refrigerating or freezing.
If you want pieces that break easily for training treats cut across the grain of the muscle, if you want something more chewy cut along the grain of the muscle. I do both ways. You can do this with any kind of meat. I have even used ground meats, but I don’t like the texture as much.
