About Chef Glen L. Davis II Expertise I can answer almost any question about food. Food is my passion, if I don't know an answer I will find out and give you the best answer possible!
Experience I am a classically trained Chef. I have been the manager of several restaurants. I have been cooking LITERALLY since I could stand! I strive to learn new things every day and I enjoy helping people and I often assist my mother with a cooking class at her church.
Education/Credentials Trained with several chefs, and I have attended Culinary School. I have also worked every position in a restaurant setting from washing dishes to Kitchen Manager/ Chef. I also teach cooking classes and teach private lessons.
Question I need to bake about l00 boneless, skinless, chicken breasts. I am using a bisquick coating. I have two large ovens. I will probably put 50 breasts in each oven. How long, and at what temperature do I bake them? Thanks.
Answer I am unable to give you a "time & temperature" estimation, because I do not have enough information (i.e. elevation, calibration of the ovens, size of the chicken breasts, and density of the coating).
What I can do is tell you that the safest way to determine when the chicken is properly cooked through is by a temperature reading. I would follow the recipe for the breading to get your oven temperature, then cook the chicken for the time indicated by said recipe. When the time has elapsed, check the temperature using a CALIBRATED (I can not stress that enough) analog "instant read" thermometer. The target temperature should be about 160F. "carry-over" should bring the temperature up to 170F without any problem. The temperature should be taken at the thickest part of the largest breast, and the "probe" end of the thermometer should be as close to the center of the breast as possible (from skin side to bone side and left to right, not from "tip to tip"). The thermometer should read the desired temperature in no more than 15 seconds. If it takes longer than 15 seconds, cook for an additional 10 minutes and re-test the temperature.
I hope this helps, I know it is not exactly what you were looking for, but witout knowing all of the variables it is very difficult to "pin down" what your time and temperature should be. This method is also the way that the Virginia Department of Health requires temperatures to be taken for accuracy and prevention of food borne illness. If there is anything else I can help you with please do not hesitate to ask. Also, if you need instruction on proper thermometer calibration I would be happy to help.
