I'd de-bone it and sauté the chicken breasts - so much faster.

Nah. Sous vide it lol

Nah, but I hear you!

A steam braise doesn't really change the timing. It just keeps the meat moist if one goes for the higher temperature.

What does it weigh? ...from a Franken chicken or a regular bird? I cook a regular chicken breast....maybe 2 pounds....at 375 for 40 to 45 m

inutes....until the juices run clear and there is no pink inside....about 165.

Too many variables. But my guess is you have a large roaster breast since you are cooking at another home for an event. And hopefully their oven is running close to correct. (chicken is very forgiving though). Using your comparable cooking times, I would check temp at 45min, then guess from there.

I steam/braise/roast. High heat 400+ straight from fridge, then down to 250º after 20 minutes. (ish). I pack pretty tight in a parchment lined thick foil packet. Top rolled back after about 1.5 hours, then another 1/2-45 to roast golden. Really all depends on the initial weight. Most important is good quality poultry.

The last very small turkey breast I cooked was excellent cooked this way.

Last month I spatchcocked a large roaster on the grill, same method, and it was excellent even over-cooked. 20$+ was a bit pricey but worth it. A couple meals, chicken salad and I even had to freeze a bit. I placed it on a planked row of rhubarb and rosemary, covered with lemon slices, then un-covered, pushed the lemon aside and roasted/smoked.

Boneless breasts in the oven, in a covered pan with a bit of moisture take around 25 minutes at 425 degrees to reach 165 degrees. Hotter than that and you are drying out the meat.

Wish I could figure out how to ask about that 175-180 without sounding like a jerk. Genuinely curious, esp due to who’s asking. But I can’t so I won’t. :)

FOAS, simple inquiry doesn't make a person sound like a jerk. I'm not really good at taking bird temperatures, so there may be some slop in my numbers, but when my probe reads 165, the chicken isn't fully cooked in my opinion. The juice may run clear but it's still red by the bones and that hey I'm not cooked here! texture. And the rest of the meat seems tough. Cooked until it's good and hot and it's just right. Cooked through, juicy and tender. Overcooked more than that and it gets stringy and gummy. I do better with times and temperatures than thermometers, however. But I'm taking a thermometer with me just to be sure. :)

I'm sorry I forgot to say the weight, which is of course the most important factor. It isn't a gigantabird, though no old fashioned baby fryer. I'm pretty sure the label said under 2 lbs., but close enough to it that Linda's answer (thanks, Linda!) )will suffice. It's a tiny group of light eaters, the onion ring wisher among them. At one point it was going to be a bigger group, but then people left town, got sick, etc.

Sleevendog, no time today, but I'm going to try your enpapillote method some time.

Thanks, everybody!

I would consider adapting/adopting the century old Chinese method for making "White Cut Chicken".

dcarch.

I don't know about that Dcarch, but calculating off of Linda's information, the chicken came out just right. I used some of the beer left from making the onion rings for the steaming liquid, and used a huge horse carrot I found there for the "rack". BBQ style spices for the rub, then a little hickory barbecue sauce partway through to help it crisp up. Ersatz picnic. :)

Thanks, everyone!