eatsOats
Senior Cook
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.