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Reply to "Help! Page best way to cook chicken breast?"
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[quote=Anonymous]Do you have a thermapen? Get that chicken out of the pan or oven when the temp just reaches 155-160. The latter is safe and unless it is pounded very thin, the carry over cooking will bring it from 155 to 160 before you slice. Lots of the ideas above help ... brining, pounding thin, but even when braising (where in theory a long slow cook should be fine) I find chicken breast is boring and dry if I let it go beyond that internal temp.[/quote]
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