A REALLY stupid question

terpkristin · 06-15-2006, 04:34 PM

This is a really dumb question, but I can't find a good answer online and I don't want to call my mom to ask...

I have about 1.5 lbs of boneless, skinless chicken breasts. I want to bake them. For how long do I bake them at what temperature? Covered or uncovered (I think covered, as I've done that before and it helped keep in the moisture)?

Wow I feel so stupid having to ask.
Thanks
/tk

MacroGuru · 06-15-2006, 04:39 PM

Bake.....this time of year?

Cmon....gotta grill em....

if you do bake, I generally go covered at around 400....time frame is, until they are done...I hate to say that but It varies for me, but generally 30 to 45 minutes have been more than enough.....

terpkristin · 06-15-2006, 04:40 PM

Quote:

Originally Posted by MacroGuru

Bake.....this time of year?

Cmon....gotta grill em....

if you do bake, I generally go covered at around 400....time frame is, until they are done...I hate to say that but It varies for me, but generally 30 to 45 minutes have been more than enough.....

I'm in a third-floor apartment. Can't grill here, against the fire code. And I kind of like it here, so I don't want to get kicked out.

/tk

bosshogg23 · 06-15-2006, 04:40 PM

Definitely make sure you cover the chicken or it will dry out quickly.

MacroGuru · 06-15-2006, 04:46 PM

Quote:

Originally Posted by terpkristin

I'm in a third-floor apartment. Can't grill here, against the fire code. And I kind of like it here, so I don't want to get kicked out.

/tk

Ahhh I see....I now, truly understand.....my bad....enjoy the chicken :cheesy:

WSUCougar · 06-15-2006, 04:47 PM

I'd bake them at 400 covered for 20-30 minutes.

You could also broil them, maybe 20 minutes (half each side).

SunDevil · 06-15-2006, 05:00 PM

http://www.google.com/search?q=bakin...en-US:official

Franklinnoble · 06-15-2006, 05:15 PM

Get a George Foreman grill

cartman · 06-15-2006, 05:19 PM

Throw 'em in a crockpot with the additions of your choice. I recommend potatos, carrots, onions, and a package of french onion dip diluted in a can of chicken broth. Cook on high 3 to 4 hours or low 6 to 8 hours.

rjolley · 06-15-2006, 05:20 PM

Quote:

Originally Posted by Franklinnoble

Get a George Foreman grill

Seconded. A few spices or a marinade and you're set.

terpkristin · 06-15-2006, 05:20 PM

Quote:

Originally Posted by Franklinnoble

Get a George Foreman grill

I have one!
But I really wanted baked chicken. Actually, there was the bit about wanting to cook it all at once, which my Foreman wouldn't allow (it has only enough room for 1, maybe 2 breasts, whereas I had 3).

And, as it turns out, something I did not know, the baking time and temperature is the same for 8-10 breasts as it is for 3, which is what I wasn't sure of (the internet search has a ton of info for 8-10 breasts, not for more "normal" or "single person" quantities).

/tk

stevew · 06-15-2006, 05:31 PM

Quote:

Originally Posted by cartman

Throw 'em in a crockpot with the additions of your choice. I recommend potatos, carrots, onions, and a package of french onion dip diluted in a can of chicken broth. Cook on high 3 to 4 hours or low 6 to 8 hours.

That'd be a mean midnight snack.

terpkristin · 06-15-2006, 05:34 PM

Quote:

Originally Posted by cartman

Throw 'em in a crockpot with the additions of your choice. I recommend potatos, carrots, onions, and a package of french onion dip diluted in a can of chicken broth. Cook on high 3 to 4 hours or low 6 to 8 hours.

Even boneless, skinless? I always thought that worked better with boned meat.

Either way, that sounds good, I'll have to give it a try!
/tk

stevew · 06-15-2006, 05:36 PM

There is a lot of talk about meat and breasts in this thread.

cartman · 06-15-2006, 05:42 PM

Quote:

Originally Posted by terpkristin

Even boneless, skinless? I always thought that worked better with boned meat.

Either way, that sounds good, I'll have to give it a try!
/tk

Yep, the chicken broth helps to keep them from drying out. The same method will work for a boneless roast, using beef broth instead of chicken broth. You don't even have to cook the roast ahead of time. Toss it in raw with the veggies and broth, and several hours later, a great meal.

Farrah Whitworth-Rahn · 06-15-2006, 06:20 PM

Bake them breast side down. That keeps the moisture in.

DanGarion · 06-15-2006, 06:51 PM

The chickens don't grow up boneless and skinless. They do that during the packaging process.

Oh wait that wasn't your question.

Pumpy Tudors · 06-15-2006, 08:45 PM

Quote:

Originally Posted by Farrah Whitworth-Rahn

Bake them breast side down. That keeps the moisture in.

Wow, I read Farrah's post six times and only saw "breast" and "moisture."

Greyroofoo · 06-15-2006, 08:47 PM

the only stupid question is the one that isn't asked...

cartman · 06-15-2006, 09:11 PM

Quote:

Originally Posted by Greyroofoo

the only stupid question is the one that isn't asked...

or, alternately, there is no such thing as a stupid question. Only stupid people that ask questions.

Farrah Whitworth-Rahn · 06-16-2006, 08:56 AM

Quote:

Originally Posted by Pumpy Tudors

Wow, I read Farrah's post six times and only saw "breast" and "moisture."

You've been spending too much time in the 'Men & Lotion' thread.

sterlingice · 06-17-2006, 11:18 AM

So what was the result here? How much time did it take? I'm kindof curious as I never bake chicken- I always sautee it on the stove, cut up into pieces or something like that. I guess I do "shake n bake" sometimes but that's quite a bit different, too.

SI

terpkristin · 06-17-2006, 11:49 AM

3 breats at 350 for 1 hour did it.
Actually, I kind of screwed up and forgot to make the chicken breasts the same thickness (by pounding them beforehand) so I had one that was particularly thick that was very slightly underdone.

/tk

AgustusM · 06-17-2006, 11:55 AM

There is really only one answer for this kind of dilemma

bbor · 06-17-2006, 01:18 PM

Wrap them in tinfoil with a bit of olive oil.Bake at 350.Low heat is better to keep them juicy.

06-15-2006, 04:39 PM	#2
MacroGuru Coordinator Join Date: May 2003 Location: Utah	Bake.....this time of year? Cmon....gotta grill em.... if you do bake, I generally go covered at around 400....time frame is, until they are done...I hate to say that but It varies for me, but generally 30 to 45 minutes have been more than enough..... __________________ "forgetting what is in the past, I strive for the future"

06-15-2006, 04:47 PM	#6
WSUCougar Rider Of Rohan Join Date: Jul 2001 Location: Port Angeles, WA or Helm's Deep	I'd bake them at 400 covered for 20-30 minutes. You could also broil them, maybe 20 minutes (half each side). __________________ It's not the years...it's the mileage.

06-15-2006, 05:19 PM	#9
cartman Death Herald Join Date: Nov 2000 Location: Le stelle la notte sono grandi e luminose nel cuore profondo del Texas	Throw 'em in a crockpot with the additions of your choice. I recommend potatos, carrots, onions, and a package of french onion dip diluted in a can of chicken broth. Cook on high 3 to 4 hours or low 6 to 8 hours. __________________ Thinkin' of a master plan 'Cuz ain't nuthin' but sweat inside my hand So I dig into my pocket, all my money is spent So I dig deeper but still comin' up with lint

06-15-2006, 06:51 PM	#17
DanGarion Coordinator Join Date: Nov 2003 Location: PNW	The chickens don't grow up boneless and skinless. They do that during the packaging process. Oh wait that wasn't your question. __________________ Los Angeles Dodgers Check out the FOFC Groups on Facebook! and Reddit! DON'T REPORT ME BRO!

06-17-2006, 11:18 AM	#22
sterlingice Hall Of Famer Join Date: Apr 2002 Location: Back in Houston!	So what was the result here? How much time did it take? I'm kindof curious as I never bake chicken- I always sautee it on the stove, cut up into pieces or something like that. I guess I do "shake n bake" sometimes but that's quite a bit different, too. SI __________________ Houston Hippopotami, III.3: 20th Anniversary Thread - All former HT players are encouraged to check it out! Janos: "Only America could produce an imbecile of your caliber!" Freakazoid: "That's because we make lots of things better than other people!"

06-15-2006, 04:40 PM	#4
bosshogg23 College Benchwarmer Join Date: Jul 2001 Location: Philly	Definitely make sure you cover the chicken or it will dry out quickly.

06-15-2006, 05:00 PM	#7
SunDevil College Prospect Join Date: Nov 2000 Location: Tempe, AZ	http://www.google.com/search?q=bakin...en-US:official

06-15-2006, 05:15 PM	#8
Franklinnoble Banned Join Date: Jul 2002 Location: Placerville, CA	Get a George Foreman grill

06-15-2006, 05:36 PM	#14
stevew Hall Of Famer Join Date: Dec 2003 Location: the yo'	There is a lot of talk about meat and breasts in this thread.

06-15-2006, 06:20 PM	#16
Farrah Whitworth-Rahn Red-Headed Vixen Join Date: Oct 2003 Location: Phoenix, AZ	Bake them breast side down. That keeps the moisture in.

06-15-2006, 08:47 PM	#19
Greyroofoo Pro Starter Join Date: Nov 2003 Location: Alabama	the only stupid question is the one that isn't asked...

06-17-2006, 11:49 AM	#23
terpkristin Grizzled Veteran Join Date: May 2003 Location: Ashburn, VA	3 breats at 350 for 1 hour did it. Actually, I kind of screwed up and forgot to make the chicken breasts the same thickness (by pounding them beforehand) so I had one that was particularly thick that was very slightly underdone. /tk __________________ GO TERPS! https://www.flickr.com/photos/terpkristin https://twitter.com/terpkristin

06-17-2006, 11:55 AM	#24
AgustusM College Prospect Join Date: Dec 2003	There is really only one answer for this kind of dilemma

06-17-2006, 01:18 PM	#25
bbor Pro Starter Join Date: May 2001 Location: toronto	Wrap them in tinfoil with a bit of olive oil.Bake at 350.Low heat is better to keep them juicy. __________________ Pumpy Tudors Now that I've cracked and made that admission, I wonder if I'm only a couple of steps away from wanting to tongue-kiss Jaromir Jagr and give Bobby Clarke a blowjob.

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)