On Wed, 27 Aug 2008 08:45:00 +0200, "Giusi" >
wrote:


>I think it would be overcooked. Breasts to me need only enough heat to
>congeal them, anything more makes them sawdusty. I am not a huge fan.
>
>I do floured cutlets of chicken breast sometimes, but they are in, over and
>out in a flash.
>>
>

I now only cook chicken breasts til they are barely cooked through.
Takes just a short time..and sometimes they have the very, very
faintest pinkish tinge. They are still done all the way through, but
the texture and taste is much improved that way.

Christine