I have a small convection oven and I normally cover the cookie sheet with foil when I cook.. Thank you Christine Pittman — January 15, Either way will work. You can cover the pan with foil as well. Tom — September 6, I have them fully thawed out, yet with a oven temp of degrees, how much higher can you go without burning them? I have an electric stove, yet prefer gas because it cooks evenly and NON messy, whereas it takes me almost 1hr and 30 mins to cook these AND leg quarters.
Christine Pittman — September 9, 1: They end up at a dangerous bacteria growth temperature for too long. As to why your chicken is taking so long in the oven, I have no idea. Fully thawed out bone-in chicken pieces should cook within 45 minutes at If it is still frozen it should cook in about 1 hour and 10 minutes.
Thawed out boneless chicken pieces should cook in minutes, frozen is longer, as discussed above. Cathy — August 26, Christine Pittman — August 28, In the recipe for breaded chicken at the bottom, it says to season the breadcrumbs.
Raven — June 20, 4: I find what works best for me is to pop them in the oven for 20 min at and then cook them on the stove for a few minutes on both sides and chop them up a little bit with the seasoning thrown in the pan. Its SOO easy to overcook chicken into rubber so I prefer to have total control visually. Maggie — June 15, 9: Great and simple recipe! Raz — April 17, 2: First time I cooked ever so I followed the directions exactly. After 40 min there was little pink in the middle so cooked it for 5 min more.
Christine Pittman — April 21, 8: Thanks for letting me know. I hope you venture into the kitchen again soon! Angela Ponder — February 2, 9: This way they will cook much more evenly. Christine Pittman — February 14, 8: Lacey — January 13, 7: Christine Pittman — January 17, 9: Coty — December 3, 3: This is revolutionary me in regards to simplicity and convenience! Christine Pittman — December 5, 9: Scott J — November 10, 6: Christine Pittman — November 15, As to the timing, it really depends on the size of the chicken breasts.
Heather — October 27, 9: I appreciate you putting this together. Dinner was absolutely delicious. Christine Pittman — October 31, Kath — October 10, Mine are in the oven now and cant wait to try them Christine Pittman — October 17, 8: I hope you had a nice dinner! Christine Pittman — October 10, 9: Mar — September 3, 6: Instead of Panko breadcrumbs, I used Rice Chex cereal.
Delicious, crunchy and gluten free! Thank you for sharing! Christine Pittman — September 7, 5: You could try mayonnaise instead of the mustard.
Each piece of meat is sealed in its own bag and so easy to grab as many as I want! Christine Pittman — August 2, Anne Meyer — July 17, 5: I tried mayo instead of mustard and then sprinkled with Parmesan.
Christine Pittman — July 20, Auriroy — July 2, 2: Christine Pittman — July 5, 3: The idea behind this is for those situations where you need to get dinner on the table right now and only have frozen chicken available. Then it is a good solution. Shelley — May 21, 7: Further on, there is a recipe, which looks like what you use and it states, degrees for minutes. Christine Pittman — May 23, 9: At F, they will cook through in minutes.
But if you use a breading and want that breading to brown nicely, you need a higher oven temperature. They will still take at least 30 minutes and possibly longer, depending on their size. I am so sorry for the confusion. Further on, there is a recipe, which states, degrees, mins. Thanks Christine Pittman — May 23, 9: Joe Scott — March 19, 3: Thanks for the recipe.
Christine Pittman — April 7, 1: Thanks for letting me know! I like your style. Christine Pittman — March 10, I hope it worked out for you. Daniel — February 29, 8: Christine Pittman — March 8, 1: It can stay on one side the whole time.
Our frozen chicken is in the oven now. Christine Pittman — February 29, Mila — February 11, 1: Do you know if it will work with a bone-in breast? Christine Pittman — February 18, 2: I usually bake my bone-in chicken breasts for 40 minutes at F.
So it would be an hour. Emilia — January 10, 7: The only change I made was using a bit more mustard and paprika and minced fresh garlic instead of garlic salt. Thanks for the idea and post! Christine Pittman — January 11, 9: I can not wait to try this! Thanks for the tip: What a help to not have to remember one extra step, getting chicken out to thaw…this will be a timesaver for me and so many!!!
Many thanks for doing the research.