Sorry for the rudimentary questions, folks.


So as recommended before, I brined a pack of chicken breasts (3tbsp salt
per 4cups water) for an hour. I also cut them before brining, into
fist-sized chunks. I pre-heated the oven to 350F, and baked them for 50
minutes.

The first one I sliced open was done- not a bit of pink anywhere. I ate
it and it was jucily delicious. However, the rest of them were all
still tinged with pink all the way through.

Next time, should I use higher temps or longer cooking time? Does it
matter that I lined the pan with foil (for easier cleanup)?

I double checked my oven with an oven thermometer. I notice it isn't at
350F yet when it chimes to tell me it is, but it does get to 350F on the
dot in about 10 minutes.

Thanks!

-J