General Question

roundsquare's avatar

How do you cook a chicken breast with rib?

Asked by roundsquare (5507 points ) November 1st, 2010

I usually cook stuff in a pan or on a wok, but I bought a chicken breast with a rib. Do I cook it in the oven? What temperature? For how long? It is 1.05 lbs.

Also, any cool recipes you have for an amateur cook, I’d love to hear them.

Observing members: 0 Composing members: 0

11 Answers

iamthemob's avatar

You needn’t change your style – use the pan if you still want to and it fits. That’s how they do fried chicken, after all. ;-)

Personally, I do tend to bake chicken that has a bone more often. But it’s not at all necessary.

roundsquare's avatar

If I pan fry it, won’t the middle take a while to cook it?

If I do bake it, what specs (temp, time, etc…) do I use?

iamthemob's avatar

@roundsquare – that will happen regardless – it shouldn’t make it so that you have to blacken the outside in order to cook the inside. You can also debone it if you want to.

As for temp and time for baking – 325 to 350 for chicken (I err on the 325 side) and you should do 15–20 mins (I err on the 20 mins side) per pound.

marinelife's avatar

@roundsquare Bake it at 350 degrees for about 40 minutes.

Coloma's avatar

I’d bake it @ about 350 for 30 minutes or so, slightly oiled with poultry seasoning. Mmmm.

Cut into it to make sure it is cooked thoroughly, no pink in poultry….baaad!

Adirondackwannabe's avatar

I use 350F for chicken and tend to err on the side of cooking it a little too much rather than undercooking it. Italian salad dressing makes a good basting liquid. It also makes great fried potatoes to go with the chicken.

Coloma's avatar

@Adirondackwannabe

really..italian dressing on fried potatos..wow, interesting!
Starving now…what to have for lunch?

Adirondackwannabe's avatar

Don’t reuse the same basting liquid or the basting brush. The raw chicken might contaminate the basting liquid the first time you baste.
@Coloma I have a head of romaine lettuce. I’ll make you a ceasar salad.

Response moderated (Spam)
lillycoyote's avatar

I usually bake or broil it. I almost always get chicken breasts with the rib in. The meat just seems more tender and juicy to me and there’s also a greater “margin for error,” I think. Maybe it’s just me, but it seems to take only a second or two to overcook a boneless chicken breast. I also use them in soups and stews; then I simmer them in a pot. If I can’t find a whole cut up chicken at the grocery; I put together my own “Frankenchicken” by buying a pack of breasts with rib in, a pack of thighs, and maybe a pack of drumsticks for soups and stews. I used to cut up my own whole chickens, because it was cheaper, but I’ve gotten kind of lazy over the years.

YARNLADY's avatar

Put it in a cooking bag and place it in the microwave for about 10 minutes of 70% power.

Answer this question

Login

or

Join

to answer.

This question is in the General Section. Responses must be helpful and on-topic.

Your answer will be saved while you login or join.

Have a question? Ask Fluther!

What do you know more about?
or
Knowledge Networking @ Fluther