On 1/9/2013 11:00 AM, Janet Bostwick wrote:
> 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
>
Yes, I got mine at the grocery store, too. Too bad it didn't last long.
But I know how to cook so I don't have to rely on a thermometer.
Jill