280192 Mon Oct 10 04:11:17 -0700 2005 5 31 Home Cooking 0 1487759 I was wondering if anyone had some tips for roasting skinless chicken breasts. I was thinking I would marinate overnight in buttermilk, then dip in a mixture of yoghurt and grainy mustard, then in crushed cornflakes to make a crust. Then bake in the oven on a bed of corn or spinach, 350F for maybe 15 min. I want less fuss and mess than frying, and I don't like the texture of steamed chicken. Any thoughts? Mon Oct 10 04:11:17 -0700 2005 0 Katja 1 1487760 Are they boneless, too? You lose a lot of flavor and texture when you cook them off the bone; the bone adds flavor, moisture and protection against over cooking. Mon Oct 10 04:55:41 -0700 2005 1487759 0 Karl S. 1 1487778 They won't cook at 350 in 15 minutes, especially if they're coated. You'll need about a half hour, even for boneless. To shorten the time and retain juicyness, you could pound the boneless breasts to an even thickness and then roast at 400 for about 15 minutes to get a juicy and flavorful result. That approach works well for oil/acid marinades, but you might need to keep an eye on it given your desired combination of yogurt and flakes so it doesn't burn. Mon Oct 10 11:04:17 -0700 2005 1487759 0 Ellen 2 1487779 I might add, especially for boneless parts that are more likely to be overwhelmed by acids, that Madeleine Kamman insists that wine-based marinades be cooked and cooled before use. She asserts that uncooked alcohol produces flavor imbalances when used in marinades. I've tested her method, and she is correct that it produces a better result. Mon Oct 10 11:30:41 -0700 2005 1487778 0 Karl S. 3 1487784 You're probably right for wine marinades. I never marinate chicken in wine and its probably because I never liked the (uncooked marinade) result. I usually just use a simple lemon juice-olive oil-herb blend for quick roast or grilled chicken. Or a soy-peanut oil-garlic marinade. Neither of those would benefit from pre-cooking. Mon Oct 10 12:00:00 -0700 2005 1487779 0 Ellen 4 1487798 Agreed. Cooking those would ruin the volatile essences. Mon Oct 10 12:46:34 -0700 2005 1487784 0 Karl S.