325-350
Depending on what you have stuffed it with, 4 boneless chicken breasts will require approximately 1 hour at 150C (300F) or Gas Mark 5. Make sure the chicken meat is no longer pink.
Boneless and skinless what? Chicken breasts? After marinating overnight, I usually cook them for about 45 minutes in a 350° oven.
The temperature I always bake my boneless skinless chicken breasts is at 350 degrees for about an hour to an hour and fifeteen minutes-max.
One can find chicken breast recipes at foodnetwork or cookinglight or food. They offered many different types of ways to cook chicken breasts depending on one own's preference.
For plain, unseasoned chicken to use in various recipies, I place frozen breasts in the crockpot w/one can of chicken broth and add enough water to cover the chicken, then cook on low for eight hours. Fresh breasts usually cook on high in 4-6 hours. Try pinterest(dot)com for a TON of awesome recipes.
The white juice or "goop" that comes out of chicken breasts when you cook it is protein from the meat. When chicken breasts are dissolved in water either from the meat or added during processing, protein leaks out and forms a white gel. This is common when cooking chicken breasts.
Internal temp: 190 degrees
That will depend on the size and temperature of the pieces of chicken as well as the temperature of the soup. Cook the chicken until it is 165°F.
180 or 160
Yes and this will also add to the flavour of the meat
Start cooking by placing the chicken diagonally on the grill. After two minutes on high heat, do not flip the chicken but move it so it faces the opposite diagonal. Cook for another two minutes; flip and repeat. You may want to spray the grill bars with oil before cooking the chicken to keep it from sticking so you'll end up with professional grill marks and juicy chicken. Cook times are for 8-10 oz boneless breasts. Larger chicken breasts may need to cook a few minutes longer. Cook the chicken until internal temperature reaches 170 degrees F.Large chicken breast 8-10 oz. 15 minutes on high coal heat (no black coals, ashed red coals), flip, 15 minutes on the other side.Chicken breast should be cooked until the internal temperature is 165 F no matter what way the chicken is cooked.
I wouldn't. Fowl tend to spoil quickly.