On Wed, 09 Jan 2013 00:08:08 -0500, jmcquown >
wrote:

>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
Good point. Length of time depends upon the size of the chicken
breasts. Instant read thermometer is your friend.
Janet US