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Old 06-24-2008, 11:12 AM   #11
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Have you tried brining your breasts? That will add moisture (and flavor) to them and will guard against them drying out even if you over cook them. Just mix up some salt water (I don't measure, but it should taste like ocean water or maybe a little less salty) and soak then breasts in the fridge for 2-3 hours (but no more than that). Dry them off and cook however you want.

The other option is to get a probe thermometer. this will tell you exactly when the chicken is ready to come out of the oven.

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Old 06-24-2008, 11:51 AM   #12
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Originally Posted by CharlieD View Post
People, people let's stay on the subject. The question was about baking, not the new recipe.
See? Sometimes another option is the best way to go.


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 06-25-2008, 10:23 AM   #13
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Originally Posted by kitchenelf View Post
See? Sometimes another option is the best way to go.

Sometimes for sure it is, but some times it is not

You are what you eat.
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