On 1/8/2013 7:23 PM, Janet Bostwick wrote:
> On 8 Jan 2013 23:42:27 GMT, notbob > wrote:
>
>> On 2013-01-08, jmcquown > wrote:
>>
>>> I prefer thighs myself, but over the years I've put boneless skinless
>>> breasts to the test and most came out very tasty.
>>
>> The problem with chkn brsts is they tend to be dry. The trick is
>> cooking them while retaining some internal moisture. The way I do it
>> it to pan fry jes enough to put some brown on the meat, then bake at 325F for
>> about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
>> creole spice and S&P. One might even pull out of oven and return to
>> stovetop and make a wine reduction sauce.
>>
>> nb
>
> I use Ina Garten's (The Barefoot Contessa) recipe for doing chicken
> breasts. She says -- and I find it true -- that bone in, skin on
> chicken breasts cook up with the most flavor and are more moist. I
> follow her directions:
>
> "Preheat the oven to 350 degrees F.
>
> Place the chicken breasts on a baking sheet and rub them with olive
> oil. Sprinkle generously with salt and pepper. Roast for 35 to 40
> minutes, or until cooked through"
>
> You then proceed however you wish.
>
> Janet US
>
Bone in, skin on, yes. but I'd stop at 30-35 minutes. They do tend to
keep cooking for a few minutes due to the bone.

Jill