MrAoD wrote:
> Dennis G. writes:
>
>
>>(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.

Not only are they safe, they'll result in a way overcooked piece of
chicken.

> It's a chicken breast ferchrissakes. B'ile the pee outta it, burn the crud
> outta it and you've got a not-very-tasty-to-begin-with clod of meat that's
> overcooked.
>
>
>>Perhaps making thin slices before broiling, frying or microwaving would make
>>the temperature rise to the 180 or so required.

180 absolutely isn't required. All the important baddies are either
dead at 140 or so reduced as to constitute no hazard. Most people
wouldn't like the texture of the meat at that temp, though. Cook it to
160 and it's done.

> News to you: If you thin slice the breast (and I'm being generous with the
> thin part here, say 1/4") and you broil, bake, fry, microwave or even look at
> it sidewise, it's going to be overdone with *any* of the times I gave. And oh
> yeah, that 180 (which I'd ramp down to 160 max) temp is internal for a full cut
> of chicken, bone-in and measured at the thickest part of the meat.

Used to be. 160 in the thigh away from bone. Let rest for 10 minutes
and carve away. Moist, tender, tasty, safe chicken. Succulent.

Yes, I said succulent.

> If you've
> got a 1/4" slice I double-dog-dare you to find a thermometer that won't come
> out t'other side.
>
>>This page gives good info on cooking chicken safely:
>>http://www.perdue.com/athome/product_safety/kitchen.asp

That advice comes from a lawyer, not a cook. Forget it.

> Oh frikkin blow me. You cite a corporate we-warned-you-so-you-can't-sue-us
> info page as gospel.
>
> I * in your general direction.
>
> Best,
>
> Marc
>
> (who's had a really bad day and is anticipating an even worse year.)

Well buck up. Chicken is about to get cheaper. China has stopped all
imports of American chicken since a second flock in Maryland has
tested positive for avian flu. They've been importing 2000 tons a day
from us.

Pastorio