I am a rather new consultant (three months) I have someone hosting a Fajitas and Ritas party. So I have made three batches of fajitas this last month at home trying to get the chicken just right. I know people keep telling me to just make the same recipe as the DCB. But I cant get it right. A recipe yesterday called for me to heat 10 min with no lid. Put on lid the next 5 minutes, chicken was not quite done, so I added three minutes and it tastes like rubber today. Party in on Friday and I'm DESPERATE . I would love any advice.