I started noticing about 2 years ago that all the chicken breasts are now HUGE and the texture is tougher. Used to, I could buy a 4 pack of bone-in breasts and bake them in whatever recipe . . . they would be tasty and flavorful. Now, it not only takes forever to cook them, but they just taste weird. Where did the smaller sized ones go??? Did we really need to supersize them??