Wed, Aug-30-06, 12:15
|
|
Registered Member
Posts: 4,909
|
|
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
|
|
Quote:
Originally Posted by NYNikki
Thanks IslandGirl... I try a lower temperature and see if that works.
It usually burn's without cooking fully when I bake boneless chicken breast.
I love nut coatings on fish and I usually add the coating at the last minute under the broiler. I like my coatings very crunchy and keep a close eye as I broil so NOT to burn. But with Chicken - it's not so easy to tell. One time my home smoke alarm went off because of the nut coating burning and I pulled the chicken out, cut into it and it was still a little pink inside.
I buy raw, unsalted cashews, walnuts, pecans, and sesame seeds from a farmers market. I put them in my grinder and coat my fish with it. Works great on fish but now I have to master it at other things! Lately, I would love some ovenbaked, crispy 'NUT' coated chicken. Hmmm, I think I try the lower temp. this weekend. Thanks, again!
Nikki
|
All those delicious and healthful essential oils, don'tcha know? You want to cook them at a lower temp for sure.
Meanwhile, consider "downsizing" the chicken breasts into large chicken fingers, they're more the size of fish fillets and will cook at reasonably close to the same timing...since raw chicken breasts often come in a wild variety of sizes, I often "portion cut" them to match the smallest ones so they will cook more evenly. Either way will reduce your cooking (and burning) time. Also, make sure they're on a middle shelf, the top element (electric stove?) going on and off can broil/burn, and so can the bottom (gas stove, like mine). The middle is the safest place for even heating.
Have fun!
|