It matters not at what temperature you're cooking the chicken....it
matters that the chicken GETS cooked so that there is no chance of
getting salmonella. Trichaenosis (sp) used to be a problem with pork.
It's practically non-existent now --especially if the pork is cooked
properly. Lock jaw? Maybe you're just being "funny." I've never
heard of anyone getting lockjaw from undercooked chicken. But it will
paralylize the typing digits of trolls. Anyway....Brown the chicken
and then braise it slowly in liquid until it's tender. You can;t
really do "dry" cooking of thick cuts of meat in a electric skillet
without some liquid unless you want to stand there forever turning it
over and over.