cooking time for chicken-pesto in the oven
I love to make chicken stuffed with pesto. I cut the chicken breast in half, and then fill them with pesto and make a roll of it.
I first bake the chicken in a frying pan to give them a nice color, and then put them in the oven to cook until it's done.
However here comes my problem, I want the chicken to be totally done, because I am very afraid to eat raw chicken. However, I now cook them too long to be sure it is not raw anymore. I cook them for at least 20 minutes on 175 degrees Celsius.
I was wondering, can anybody tell me how long I should cook them in the oven on which temperature to be sure it is not raw anymore, but not cook them overdone?
Best Answer
There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry.
It's quite hard to use a meat thermometer with stuffed chicken breasts but if your meat/filling has got up to 74°C in the center and there is no pink in the meat you'll be fine.
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What temperature should you bake chicken at?
You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 \u2013 175 degrees F on an instant read thermometer.How long does a chicken breast take to bake?
Cooking tips chicken breast at 350\xb0F (177\u02daC) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165\u02daF (74\u02daC).How do you cook with pesto?
Creative Ways to Use PestoHow long do you bake chicken thighs?
Chicken thighs should be baked in preheated 400 degrees until skin is browned and thighs register 175 degrees in thickest portion, about 35 \u2013 45 minutes. Time can vary based on size of thighs. Baking tip for crispier skin: Broil during last 1 \u2013 3 minutes for crispier skin (keep a close eye on it).My Easy Baked Pesto Chicken | One Tray Cooking \u0026 Ready in 30 Minutes!
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Answer 2
It depends on the thickness of the cut as well. I usually go at least 20 min for white meat, a little less for dark, at 350 degrees F. Usually that is enough time to see if it is done all the way. You can also apply a little pressure on the meat and see if the juices are coming out pink. One way to cook it in the over to help with dryness is to just cover it up in the same pan you seared the chichen in and bake it, or some foil. My chicken always comes out moist that way.
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