AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I was wondering if 5 thin chicken cutlets were frozen, defrosted, and cooked for 10 minutes at 350 degrees and than frozen again, is that considered cooked enough to finish the cooking later before serving or should I throw them out?
Answer Hi Uda,
The general recommendation is to cook chicken to 165 degrees F and then freeze. Since you didn't mention taking a temperature before freezing I assume you do not know the internal temperature. Usually, 10 minutes at 350 is not sufficient time to cook the chicken to 165 degrees even if they are very, very thin.
Partially cooking meat brings the temperature up into the danger zone (40 to 140 degrees) which is the perfect temperature for bacteria to multiply. Freezing the meat only puts the bacteria in limbo -- when the temperature rises again they will multiply.
Unfortunately, I would recommend not consuming the chicken.
