When are poached chicken breasts/cutlets completely cooked?
I've had enough experience with undercooked whole chickens to be very careful with the juices and internal temperature, but what about poaching chicken cutlets? I usually bring them to a full boil, and simmer, covered, for about 1/2 hour. They look ok, but is there a way to know for sure when they're thoroughly cooked? TIA
Doing things by eye, chicken is safe to eat once it's lost that translucent "raw" look in the middle. Half an hour is WAY too long for boneless skinless breasts. I'd start checking at ten minutes. Maybe less.
As for thermometers, you can insert a probe and leave it in so long as the back end stays out of the water. Otherwise, just do what Lily says and remove a piece of chicken before taking its temperature.