In article . com>,
"abRokeNegRo" > wrote:

> but it's raw inside
>
> im scared to cook it under 400deg
>
> i don't want triganosis or lockjaw from eating bloody chicken
>
> can't i just cook this longer but at lower temp in electric skillet?
>
Sure you can. Kinda like f stops relating to shutter speed on a camera.
:-) (trichinosis is commonly associated with undercooked pork and I
think salmonella is the issue with undercooked chicken. "-) Here's a
chicken recipe that's cooked on the low and slow side

* Exported from MasterCook Mac *

Chicken-Rice Dinner

Recipe By : posted to rec.food.cooking by Barb Schaller, 1-19-2006
Serving Size : 1 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup white rice
1 can cream of celery soup
1 can cream of chicken soup
1/2 soup can milk
Frying chicken pieces
Melted butter (may be omitted)
Parsley flakes

Butter a 1-1/2 quart rectangular baking dish (or a 9x13² pan) and
sprinkle rice in it. In a bowl, combine the cream soups and milk,
stirring until smooth. Pour over rice. Lay chicken pieces, skin side
up, on top. Brush with melted butter and sprinkle with parsley flakes,
if desired. Cover tightly with foil or a tight-fitting cover. Bake
2-1/2 hours at 300; remove cover and bake another 30 minutes to brown
the chicken.

Extra good if you add mushrooms and slivered almonds to the soups. No
need for potatoes and gravy as rice takes their place.
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http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew