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Old 03-08-2007, 03:51 PM   #1
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Best way to "Bake" Chicken Breasts?

Hello, I am what you would call a "raw chicken phobe". So to reduce contamination I plan to bake 2lbs worth of chicken breast to use in a recipe for tonight and tomorrow. I don't want to deliver tough or dried out chicken, so what time and temp do you recommend? Covered, uncovered, etc? Thank you!
Erica

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Old 03-08-2007, 03:59 PM   #2
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Are you talking about simply plain, naked breasts??? Normally, time depends on the weight of the individual breasts. A 5 oz. breast can cook in 23-25 minutes if it is not filleted or butterflied. Naturally, 4 oz. will cook in less time as an 8oz breast will require more.

Do you know what the weight is? Do you have an instant-read thermometer? Chicken should read 165 when done.
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Old 03-08-2007, 04:01 PM   #3
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Does it need to be baked?

Poached chicken done right isn' tough or dry and works well in most recipes.
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Old 03-08-2007, 04:02 PM   #4
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Yep, plain, naked chicken breasts. If I recall there are four breasts and the total weight of the package was 1.79lbs. The breasts didn't vary too much in size. I figured I'd use a shallow pyrex casserole dish and cover with foil?

It doesn't have to be baked, just cooked through (I'm sick of frying it and the mess that creates). I'm going to cube it once it cools.
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Old 03-08-2007, 04:06 PM   #5
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If I was baking them, I wouldn't use an alum cover. There is a difference in the texture between baking and poaching. I prefer baked. As for frying...I've made the mistake of under cooking them.

What are you doing with the chicken breasts?
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Old 03-08-2007, 04:08 PM   #6
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I'm cubing the chicken for tetrazzini tonight and I'll use the left overs in a pot pie tomorrow or Saturday.
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Old 03-08-2007, 04:16 PM   #7
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bakem them uncover, on the reck season it with whatever seasoning you like, or recipe calls for. Bake on one side for about 20 minues at 350 deg.
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Old 03-08-2007, 04:17 PM   #8
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Personally, I'd poach them for either of those.

Put them in a pot of water or chicken broth. If you use water make sure you salt it. If you have them around, add a garlic clove or two, some corsely chopped carrot and/or celery, and/or onion.

Add the chicken to the pot and turn up the heat. When it just gets to boiling, turn down the heat so only tiny bubbles are coming up. Let it cook this way for maybe 5 min. Then turn off the heat and cover. Set your timer for 20 minutes.

After 20 min, check with a thermometer or pull one out and slice in half to check for doneness. May need more time. If so, turn the heat on for a min or 2 then off again.
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Old 03-08-2007, 04:25 PM   #9
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My poached chicken always seems bland. I'd love some suggestions.
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Old 03-08-2007, 04:40 PM   #10
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Quote:
Originally Posted by Half Baked
My poached chicken always seems bland. I'd love some suggestions.
Do you season the poaching water and poach with aromatics? IMO that's important.
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