Ccoking temp for boneless chicken breasts
I'm preparing a wonderful chicken recipe from Yotam Ottolenghi's cookbook, Jerusalem.
The recipe calls for bone-in thighs with a few bone-in thighs and 8 boneless skinless breasts. The recipe calls for an oven temp of 475 for 30 minutes, then cook covered for an additional 15 minutes. How would you suggest that I alter the baking time? Should I remove the breasts after the 30 minutes and continue to roast the breasts?
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Boneless breasts will just get leathery and 'bouncy' in this recipe, but if you must, I would cook them for 15 minutes uncovered, and 15 covered. That should do it. But they won't be juicy or have any of the textural scrumptiousness that the original recipe promises.
Another note: whenever I've made baked boneless chicken, I've also used boneless, skinless thighs. They seem to hold up to the high heat of the oven much better in a casserole dish. You could follow the indications for this recipe with the ingredients from Jerusalem--that's what I would do. http://www.nytimes.com/2009/07/22/dining/22appe.html