In article >,
Christine Dabney > wrote:

> 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.

How do you deal with the possibility that Sam 'n' Ella will be visiting
you later in the evening?

I understand it takes at least 160-165 F to eliminate that possibility,
and that's sure not even slightly pink.

Isaac