A REALLY stupid question
 

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

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

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

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

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

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

Get a George Foreman grill

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.

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

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

That'd be a mean midnight snack.

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

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

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.

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

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

Oh wait that wasn't your question.

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

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.

:D

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

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

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

There is really only one answer for this kind of dilemma

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