A really nice Italian way is to lie them flat then slice them horizontally to form three very thin large slices. Season with salt. Heat some olive oil and butter in a frying pan and, when the butter foam subsides, quickly cook the chicken slices for only a minute or two on each side. Remove them from the pan and keep warm. Add a few splashes of your choice of lemon juice, verjuice, wine or white vermouth and a handful of finely chopped parsley to the pan and reduce slightly. Return the chicken slices to the pan, turning them in the sauce to coat, add freshly ground black pepper and warm for a few moments. Serve, spooning sauce over chicken slices. Vegetables that go well with lemon would go well with this dish, such as artichoke hearts or asparagus. A roquette salad would also be nice. Another way is to dip them in flour, then beaten egg, then breadcrumbs, then egg and breadcrumbs again, making sure they're well coated, and then to fry them over a moderate heat, turning once, until they are no longer springy to the touch. The crumb coating seals in the juices so the chicken doesn't dry out. Serve with something fresh and juicy tasting, such as fried bananas, or mango or nectarine salsa, or a luscious salad, to counteract the crisp dryness of the crumb coating.
until it is browned (or white) on the outside and also cut it open and it ha to be white all the way through if its pink its still not cooked:)
About 20 minutes.
1 pound of chicken breast contains about 1 gram of carbohydrates
About 20 minutes, make sure they are cooked all the way through.
1.) not very long, and 2.) not very well. A chicken breast doesn't weigh very much and at that temperature you will dry it out before you cook all the way through. Use 350 and cook for 20 minutes. Or cover with some mushroom soup and cook for 45 minutes in a pre-heated oven. Pan cooking on the stove top is what I would do.
From 1 to 1.5 hours. Cook the chicken uncovered until the breast temperature is 165 to 170 degrees internally and the thighs to 180 degrees. Not all ovens cook evenly but the rule of thumb is 20 to 30 minutes per pound, under optimal circumstances. Do not put the chicken into the oven until it preheats. If you do, you may overcook the bottom side. A good rule of thumb is to cook breast side up for the first half of the cooking time, then rotate breast side down for the remaining time (to retain moisture) and then breast side up on BROIL until skin is cooked to the desired crispness.
A chicken has one breast. That breast is separated into two lobes by the breast bone. The breast bone runs down the middle of the chicken breast making it appear like two when it is cooked.
1 ounce of chicken breast equals about 50 calories.
raw chicken should be used within 1 to 2 days.
To cook a 3.4 kg chicken, preheat the oven to 175 degrees Celsius. The chicken will need to be cooked for approximately 2 1/4 hours.
It really depends on the size of the piece. for a 1/2 lb chicken breast with the bones in I'll fry it for 15 minutes on one side and flip it and fry for 5 minutes on the other. For deep frying in 375F oil (190C) I'll cook it for 12 - 15 minutes. larger pieces I cook longer , smaller pieces not as long. If when I poke it with a skewer the juices do not run clear I will put it back in and cook it a few minutes longer.
1 cup equals 1 small boneless half breast. That is a quarter of a chicken.
Id say 2 days
about 1 1/2 hours @ 450 degrees