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Old 01-24-2011, 03:43 PM   #21
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Originally Posted by Kayelle View Post
Sure, you can cut into it if you don't care about keeping the juices inside. Maybe you need a new thermometer? I can't even imagine how dry and overcooked two completely defrosted chicken breasts would be after 1 hr. at 400 degrees!
My dad would have said, "It's already dead. You don't need to kill it again."

Personally, I would not roast chicken breasts that weren't on the whole bird. They cook so quickly that overcooking is always a danger.

Wine is the food that completes the meal.
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Old 01-24-2011, 05:29 PM   #22
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What is the difference between cutting a little slit to look at doneness, and poking something 3 or 4 times with a thermometer? Use whatever works.

I just haven't been the same
since that house fell on my sister.
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