On 1/9/2013 9:47 AM, Janet Bostwick wrote:
> 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
>
I bought an instant read thermometer a few years ago, rather pricy. It
broke after two uses. I won't be wasting my money on another one for
something as simple as chicken breasts on the bone

Jill