Julie Bove wrote:
>
> "Gary" wrote:
> > I was actually thinking the same thing. A boneless, skinless chicken
> > breast
> > should cook well enough in ten minutes total (5 minutes per side). If you
> > time it all right, they are moist and have a very nice subtle flavor
> > without any spice added.
>
> These would have been totally raw inside at 10 minutes.

I tend to disagree with you. A boneless, skinless breast should cook just
fine and completely in a 10-minute timeframe. Maybe a tiny bit longer but
certainly not 20 minutes. :-O

However, if your daughter and husband are liking what you serve, your method
is a true winner and you should stick with it. It just sounds like a bit of
overkill to me. :-\

G.