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Old 03-09-2007, 08:20 PM   #21
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I get no carryover cooking with the breast halves. Haven't tried any 2lb.ers! I do chicken breast often: grilled on the Q, baked, poached, fried, seared in a CI grill pan then into the oven. If I'm baking plain breasts I like to use a citrus marinade with: lime, lemon and orange juice, garlic, jalepeno pepper, cumin, chili powder. As of late I've been using the foodSaver marinating container with great success; one hour packs in tons of flavor.
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Old 03-09-2007, 10:19 PM   #22
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Another vote for brining! I use the same recipe as CJS except that I only brine chicken breast for about 1 hour. The meat is perfectly moist after baking for 20-25 minutes.
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Old 03-10-2007, 07:41 AM   #23
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Jenny has it right--simmer them=poaching. They will be better done that way than baked/roasted/sauteed.
Poached chicken IS bland--you usually do that in order to do something else to it to make it tasty.
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Old 02-04-2008, 09:40 PM   #24
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I just bought a new convection oven and I'd like to know how long I need to cook a chicken breast rolled in cornflour and at what heat?
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