Originally Posted by kitchenelf
Maverick - I'd say boneless, skinless would also work since the recipe calls for deboning BEFORE cooking.
I'd say this needs to cook about 30 minutes though - all that stuff has to heat up and melt. I've never accomplished that in 15 minutes
That is what I was thinking, since it said to debone skinless would be OK, but I wanted to be sure. There were a couple of recipes for chicken that wanted it deboned but needed the skin left on as part of the flavor and I found out the hard way!
I think 30 minutes would be a good time for it as well. Especially since I use mostly glass casserole dishes.