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Pound the chicken to 1/2-in ... Add your chicken to the pan and cook for 5-6 minutes. Moving the chicken around can cause the breasts to stick to the pan and rip, so resist fiddling with the meat ...
To bake: Preheat the oven to 400 F. Place the breasts on a lined sheet tray in the oven and cook for 30 to 40 minutes. To maintain extra moisture, tent the foil halfway through to keep the breasts ...
(4-pound) chicken, cut into 8 pieces (backbone discarded) ... brown the chicken, 3 to 5 minutes per batch; set aside. ... Add the celery and onion and cook until beginning to soften, about 3 ...
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. [4]
There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2]
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