I used to cook these bone-in, skin-on chicken breasts prepared french-style (milk, flour, egg, bread crumbs) at 400 degrees for about 45 minutes. They were hot, moist and succulent with a crispy crust infused with a smoked paprika dry rub that was infused into both the flour and bread crumbs.
Tonight, I was making some mac & cheese to go along with the chicken breasts, along with a salad of Italian greens and a homemade sherry vinaigrette. The mac & cheese needed to be about 350 degrees for 30 minutes so I changed the temp for the chicken and put it in for 1 hour at 350 rather than 45 minutes at 400. I’m also cooking at mountain temps so everything is a mystery for me right now. Chicken turned out dry and hermetically sealed with all the seasoning on the coating, which was crisp and tasty, and none inside the overcooked breasts.
The mac and cheese turned out great but the best part of the meal was the salad, simply dressed with my sherry vinaigrette and topped with roasted chopped walnuts and a few locally grown cherry tomatoes.
All in all , not a bad meal. Hope Jim’s well enough to go back to work tomorrow and that I don’t catch the crud he’s had for the past three days. Cheers, Dee
Cooking with Dee 