On Wed, 09 Jan 2013 10:28:21 -0500, jmcquown >
wrote:

>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
I'm sorry you had that experience. I got my thermometer at the
grocery store or someplace like that.
Janet US