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Requested by:

Photo by Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA
Lindsay is looking for: (2 recommendations)
I am about to make this for dinner. I plan on using skinless/boneless breasts instead. How long should I bake them? I am terrible at baking chicken, I usually undercook or overcook. Also, one or two reviewers suggested moving temp up to 400 to get a more cripsy outside. Ideas? Thoughts?

Recommend a recipe

Last updated: May 13, 2013 5:23 pm
Posted: May 13, 2013 1:49 pm
 
Recommended Recipe:
Photo of: Linda's Fake and Bake Chicken

Linda's Fake and Bake Chicken

Submitted by: LINDA P. 
This is one of my most requested recipes. It is the best 'non-fried' chicken recipe that I've tasted. Chicken is battered and breaded, but then baked instead of fried. 
Recommended by: Lindsay
May 13, 2013 1:49 pm
This one.
Comments:
sassyoldlady
May 13, 2013 2:06 pm
Pound the bulby part so the breasts are an even thickness. Pat breasts dry. Do your coating, then frig for 15 mins on a wire rack if you have one you use in the oven(helps coating stay on). Higher heat will get them crispier. You could bake on the rack also but they always seem to leave the rack marks for me. I would suggest cooking them a little longer than 20 minutes I don't think they will be done. I usually do 30 at least. Best way is to invest in a thermometer and check. Once it hits 160-165 take out and rest for a few minutes, it will come up to temp for serving and redistribute the juices through the chicken.
 
midwestchef
May 13, 2013 5:23 pm
I know this is too late for dinner but I agree w/ sassy: 20 min is not long enough for baking cold chicken!
 
Recommended Recipe:
Photo of: Pistachio Crusted Chicken

Pistachio Crusted Chicken

Submitted by: Julie 
Home Town: Regina, Saskatchewan, Canada
Kids will love these quick pistachio chicken strips; adults will too! This recipe is very easy, and elegant. Anyone can make it, and everyone will enjoy it! 
Recommended by: Volleyballmom
May 13, 2013 1:54 pm
Lindsay, I had the same problem til I found this recipe and I use the cooking instructions any time I'm cooking chicken breast. Have a peek.
Comments:
Lindsay
May 13, 2013 1:58 pm
I just may try this tonight (the method). Standing in kitchen now... So here I go... Cross your fingers
 
lucylove
May 13, 2013 3:11 pm
Thanks, vbmom! With just my hubs and I to cook for, we normally buy SB chicken breasts and slice in half, for 2 cutlets. I've only tried baking them a few times, with poor results. I pan-fry or grill, and wanted another weapon in the arsenal. So kind of you to post this for us. :)
 
May 13, 2013 3:12 pm
400 is too hight for boneless/skinless chicken. I would try 325-350 and look for pieces that are the same size so they bake evenly. A tradeoff for doing in the oven is it won't be greasy, but also not as crispy, but better for you.
 
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