I bake skin on, bone, in chicken breasts at 350 for 45 minutes. The top half gets done and the bottom half near the bone is raw. I just can't get it right. So I thought maybe I should cook them on the stovetop instead. Any suggestions?
I remove the skin and bones before I cook them. Most of the time, DH grills them for me; he watches and takes them off the grill before they're "completely" done because they continue to cook (very slowly, and not a whole lot) as they "cool."
Last Edit: Mar 10, 2017 23:02:54 GMT by Holly Gail
Post by captaincharlene on Jan 12, 2018 2:52:19 GMT
I have to jump in months later (new to the boards) to say, honestly, Google "brined chicken" if you soak the skinless (worth going boneless as well) breast in salted water for an hour or so, then rinse, pat dry with paper towels (never skip the rinse and pat dry part), rub with some olive oil and seasonings, and bake 20 minutes at 350.... you will have PERFECT chicken breasts. I was 59 years old before someone told me the "brining" secret! 59 sad, miserable, dry breast of chicken years.....but no more 😂
A friend in my meeting perfected skinless, boneless Chicken breasts in the slow cooker. He sprays the pot, puts them in on low, and cooks for 3 to 4 hours. For the particular slow cooker I use, it takes between 2 and 2-1/2 hours. And it is important NOT to cook them beyond done (which is 165° F measured on a meat thermometer in the center of the breast); if you get them when they are 165° F, they are nice and juicy.
Note that no water is added to the slow cooker to cook them this way; the natural juices provide the moisture that's needed.
Post by captaincharlene on Feb 19, 2018 21:27:05 GMT
OK I take it back....I found the absolute best way yet!! Oven set to 400. Chicken breasts pat dry, placed in a baking dish that is lightly buttered (or spritzed with olive oil). Place breasts in that greased baking dish, and season as desired. Spritz a piece of parchment paper with olive oil, and place on top of those breasts (greased side down). Tuck the parchment paper in around the breasts, and bake until 165 degrees inside (for me that is 30 minutes with plump breasts). They cook in their own juices, and I cannot tell you how good they are.
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