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Feb 18, 2007 12:45 PM

Baking boneless chicken breasts? How long/how high?

I have sauteed a few boneless breasts (still not cooked through inside) in oil and goose fat after coating with Wondra. I plan to bake them with left-over sauce from my coq au vin/prune dish. (in a Pyrex pan) But in looking through my cookbooks, I do not see a guide for how long to cook them and at what temperature. Planning to do these in a few hours so could use some help so I do not completely ruin my dinner! Thanks.

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  1. 375o for 30 minutes should do it, if they're already partially cooked. Even if not, it won't be more than 5 to 10 minutes in one direction or the other - so definitely will not completely ruin dinner. Make sure ingredients aren't stone cold from the fridge, though.

    1. If I read correctly, you've already par-cooked the chicken via a pan-sauté method? If so, I probably would only simmer the chicken breasts in the lefover coq au vin sauce on the stovetop for about 15-20 minutes max (instead of baking them), depending on the thickness of the chicken breasts. I don't think they'll need to cook for very long.

      1. I would use a 375 degree oven for 40 minutes for whole, raw breasts. Subtract from that the minutes you have already cooked them in the goose fat (ex, if you already cooked them 5 mins per side, go 40-(2x5)=30 mins in oven).

        use a thermometer to judge doneness. if you don't have a thermometer, stick with a fork and if the juices run pink, put the back in the oven and try again in 10 minutes.

        1. In general, I thought it was usually recommended not to cook in two stages in this way with a bunch of time in between, since you end bringing the middle of the meat to a nice warm good-for-bacteria temperature, and then giving them some time to go to town before (hopefully) killing them off with the more thorough cooking. Of course, if the final cooking is sufficient, I wouldn't think this would be a big problem... it's just what I've been told...
          Am I mistaken?
          (If not, it suggests that good general practice is to wait to sear/saute until ready to bake soon thereafter)

          1 Reply
          1. re: another_adam

            You are correct. It's okay to pan fry and then follow immediately by baking but not to let it cool first.

          2. Thanks everyone. Just to clarify: They are already cooked on the outside but not all the way through. I pounded them so they are quite thin. I am taking them out of the fridge now so they will not be cold before baking. The reason for all of this was that I had that great left-over sauce in the freezer and wanted to use it. So pre-heat at 375?

            1 Reply
            1. re: erica

              If the chicken was not cooked through, it might not be safe to finish cooking after refrigerating: