Chook Me!

A few questions on chicken breasts.?

If you can answer as many as possible, that would be super! 1. How long and for what temp do I pop chicken breasts into the oven so that they are cooked through? 2. How do I know they're all the way cooked? 3. What's your favorite recipe for baked chicken breasts? Thanks in advance! :) Ooo, the sweet and sour pineapple sauce one sounds good...and so foolproof that even I couldn't mess that up! :)

Public Comments

1. go to the food network great info about all food.
2. 1. 325 for an hour 2. they will be done in an hour, Poke with fork and if no juices come out, they are done 3. I like to just pour a jar of sweet and sour pineapple sauce over top and bake them. I serve them with rice and stir fry veggies and its delicious.
3. This will depend on several factors. Are the chicken breasts with ribs, or are they boneless? General guide lines include baking at 350° F. Plan on 35 to 45 minutes for a 5 to 6 oz boneless / skinless chicken breast. Cook until the juices run clear and the center of the meat is no longer pink. To reduce the amount of time needed you can use a food mallet to pound out the breast flat. I normally place the breast in a ziploc bag and use a rolling pin to pound the meat to a 1/2 inch thickness. This allows the meat to cook faster and more evenly. For a plain baked chicken breast I season with McCormick's Vegetable Supreme Seasoning. For a breaded baked chicken I coat the meat with a thin layer of either mayonaise or Miracle Whip and then coat with bread crumbs. I will often use Pepperidge Farms seasoned stuffing for my bread crumbs. Bake as directed above.
4. 1. 325-350 for 45 minutes to an hour, depends on thickness of breasts and how many you are cooking at one time and if you have to do it quickly 2. i always cut all of mine open at the thickest part and make sure they are white all the way through to the middle, if unsure, i usually cook it a few more minutes after i cut them but watch it as you don't want it to dry out! 3. i love to put them in a glass baking dish with snug glass lid, sprinkle a good helping of lawry's ( McCormick's season-all works too) all over the tops of the chicken breasts and put thin slices of butter over the tops, usually small piece at each end of breasts. put glass cover on dish, cook at 325 for an hour and they come out moist and delicious, serve with package of mahatma's yellow rice, i make rice with half chicken broth and half water to cook it(start cooking about 30 minutes before chicken is done and by time water boils and you get it covered you have the 20 minutes till both are done at same time) and also serve with sweet peas, i use frozen and cook with water and tablespoon of butter. this is kid friendly and delicious, my 9 year old asks for it once a week.
5. just for your info...if you poke it and no juices run out...it's way...way.over cooked...the juices should run clear like Dirk said!!!!