Tonight's Dinner...was horrible.

[Catseye3]

55" seems awfully long for chicken breasts, especially boneless and especially preheated to 400. 40-45" might have been better.

[Aqua Letifer]

I'm guessing the higher temp, yeah.

[Jolly]

Higher heat. Or you could have just had some tough chicken.

[Mik]

I’d never do boneless higher than 350, but also a lot of those huge chicken tits are tasteless and tough.

[George K]

@Mik said in Tonight's Dinner...was horrible.:

I’d never do boneless higher than 350, but also a lot of those huge chicken tits are tasteless and tough.

Yeah. I was amazed at how big it was. Mrs. George and I shared one.

Thanks for the advice. I will be more circumspect in the future.

[Mik]

Whole Foods has excellent chicken. Well worth the difference in price.

[Mik]

Also in baking like that I’d sub boneless thighs thighs.

[Rainman]

Were they free-range, or benighted?
Maybe they were thirsty when executed?
Solar flares??

Geez, there could be all kinds of reasons.

[Larry]

Pound the chicken some with a metal meat hammer, then cook at a lower temp.

[Catseye3]

@Mik Are thighs thighs different from regular thighs?

[Klaus]

Maybe the chickens didn't have a happy life.

[Larry]

I bought the Hillary Clinton special at KFC the other day.... two fat thighs, two small breasts, in a greasy box.....

[Mik]

I like thighs. There. I said it.

[Jolly]

@Larry said in Tonight's Dinner...was horrible.:

Pound the chicken some with a metal meat hammer, then cook at a lower temp.

Pounded properly, most meat is satisfying.