Muscatine

Now that's just not a good idea.

Now that's just not a good idea.

No it's not...... And it's sad certain people have to hijack threads to be so darn insulting.

I did try the cordon-blue. Very dry. I think I may have over cooked it. I always worry about chicken being under cooked and as a result end over cooking it.

A grain of salt I guess.

But to the dinner. I'm sorry it was dry. Lordy you cannot let it get over cooked. I should have mentioned that some ovens cook hotter though they read the correct temp on the dial. I use gas and always check the temperature at least halfway and then about ten minutes prior to it's target temp. 160. Since there are no bones, just through the top layer of folds would be fine. My guess is you let it go 10 minutes too long. Once those juices run clear get em out of there. Also a tad pink isn't bad since they continue to cook once you take them out and let stand for 10 minutes before serving. You seemed to be well versed there so didn't comment on that part. Your recipe will be whipped up this weekend. If you do try it again, cut your temp by 25 degrees and cooking time by 10 minutes. That should loosen them up a bit but wait at least ten minutes before attempting to serve. I will let you know how your goes.

Now that's just not a good idea.

No it's not...... And it's sad certain people have to hijack threads to be so darn insulting.

I did try the cordon-blue. Very dry. I think I may have over cooked it. I always worry about chicken being under cooked and as a result end over cooking it.

Hijack? My post was perfectly on-subject!