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(MrAoD) wrote:

>Assuming you're planning on cooking it a bit in the sauce you've got any number
>of choices on how to cook. I'm also assuming you're using a boneless skinless
>breast.
>
>First question is do you want a slightly crispy surface or not?
>
>If yes, broil for about 8 minutes, or fry on the stovetop (about a tsp of oil
>in a small 6-8" pan) for about 6 minutes/side over medium heat.
>
>If no, boil for 6 minutes, or simmer for 15. Or put in the microwave on high
>for approximately 5 minutes.
>
>Then cut into cubes or slices.
>
>If you're feeling adventureous and want to slice (or cube) the breast before
>cooking, cut to 1/2" cubes or 1/4" slices and sautee about 5 minutes over
>medium heat in a small drizzle of oil.
>
>Whichever way you cook it, add to the sauce and let it simmer for about 5
>minutes.
>
>Best,
>
>Marc

Your recommended cooking times do not sound safe to me although the critical
factor is the temperature of the coolest part of the meat.
Perhaps making thin slices before broiling, frying or microwaving would make the
temperature rise to the 180 or so required.

This page gives good info on cooking chicken safely:
http://www.perdue.com/athome/product_safety/kitchen.asp

Dennis