I roast breasts all the time . . . but not "sticky" -- can't remember how long, however, I just watch it (or them) -- prefer roasting to poaching -- like my food less "watery"

i found a recipe the cook rubbed herb butter all over and roasted it at 250 covered tightly for 90 minutes, after 90 minutes roasted at 425 for about 20 minutes to brown and crisp.. any opinions

For bone-in, skin on chicken breast halves I rub lightly with olive oil, sprinkle with salt and pepper. I roast uncovered at 350 for 40-45 minutes. Internal temperature should read 165. Then I let it cool, take the skin and bones off and dice the meat for chicken salad or enchiladas. If you want it sticky, put a sticky sauce on it and perhaps baste with more once or twice as it roasts. I like orange marmalade on it if I'm going to eat the breast as an entree. BBQ sauce is good, too.

If you cook white meat that long it will get stringy and dry no matter how much "moisture" you cook it with. It's the nature of chicken breast. There's a reason why Sticky chicken is made with hind quarters.
Chicken breasts need to be cooked until they are just done...longer cooking and they get dry.
I always keep very close watch over chicken breast when I am cooking and remove from the heat as soon as the center comes to 160...or 162 for smaller breasts. They continue to cook after they are off the heat.
I don't take the temperature of the chicken always....but I will make a slit with my knife to see if the juice runs clear and is no longer bloody looking.
I can't say an exact time because it depends on bone in or the size of if the breast has been flattened. But for a 5 oz breast half, dipped in "something" ( egg, buttermilk, yogurt, sweet and sour sauce...) and dredged with crumbs and put into a 375 oven, I find they typically take 18 to 25 minutes.

i would cook the sticky chicken recipe 3/4's of the time.

I can't abide breasts done to only 165. They're usually tough and often there are pockets that aren't completely done, but to each his own.

thank you everyone for your ideas. I did follow the recipe, the breast were very juicy and i made a pan sauce with all the juice, it was not sticky , but lots of flavor which was good because my family preferred the pan sauce . sorry no photo because I don't know how to post a photo

What kind of device are you trying to post a photo from?

Bon Appetite recommends cooking chicken breast to 160 internal temp...over 165 it gets dry and tough. Even old birds will be tender at 160
http://www.bonappetit.com/test-kitchen/common-mistakes/article/7-common-grilled-chicken-mistakes

Thanks pilllog but my plating of food aren't worthy enough to post, I kind of just put it out there for whoever is at the table to eat, it's sort of " come and get it, if you are hungry" and my grand daughter will always be there first she's 7 and everything is yummy. because grandma made it.

Sticky chicken is a recipe that was popular here years ago and is cooked, if I recall, at around 250 for 5 hours with a special spice rub. I made it quite a few times and it was very tasty hot, a distinctive taste and texture, but I didn't like it cold.

And it always used thighs and legs.
I agree not good cold!!

No, it was whole chickens.

I don't care what Bon Appetit says. When I first got meat thermometers, I tried the suggested temperatures and was unhappy with the results. The chickens themselves might make a difference. I find the high 170's makes for more tender and pleasant chicken, still juicy and nicely hot, and when it's just barely cooked it's tough. I cook chickens to that temperature when they're going to be frozen and rewarmed.

i cook/roast chicken with my eyes, if I see blood or pink when I pull the thigh its not done and I roast it another 15-20 minutes or more. I'm just old fashion kind of cook