Comments on: Roasted Chicken Breasts

By: Jill

Jill — Thu, 19 Nov 2009 13:47:32 +0000

Oh Mark! I miss talking with you,too. I’m sorry you’ve not felt well, but I know you won’t let that stop you.

What are baking up for Thanksgiving? I know you have something wonderful planned, and I want to know about it!

By: Mark Boxshus

Mark Boxshus — Wed, 18 Nov 2009 20:57:00 +0000

Hey Jill

Mighty long time no talk. How are you and the family? I miss stopping by here. Multiple physical issues have kept me away from cooking and blogging, but I’m coming back for sure. Also, I agree about Ina’s chicken roasting method. After watching her roast the chicken to make her “new and improved” chicken salad sandwich, I became a convert. It makes a huge difference.

Keep up the great work. I miss chatting with you……..Mark

By: Jill

Jill — Wed, 04 Jun 2008 18:19:36 +0000

I sent your question directly to Reynolds, because I didn’t want to give you the wrong info.

Here’s what Reynolds says:

Dear Jill:

Thank you for your inquiry regarding Reynolds® Oven Bags. You should use a turkey size oven bag so you can spread out the chicken breasts in an even layer. They should not be stacked on top of each other so they will get done.

Bake them at 350 degrees, the time is going the determined by the size of your chicken breasts. Start checking doneness at about 45 minutes, it may take up to 1 hour. The internal temperature should be 170 degrees.

Please let us know if we can be of future assistance.

Betty, Reynolds Consumer Response
Ref # 875966

By: Gary

Gary — Tue, 03 Jun 2008 20:12:06 +0000

We want to roast 2 oven bags with about 10 chicken breasts in each bag for a banquet. How do we figure the cooking time on this?

By: Jill

Jill — Mon, 05 Nov 2007 13:12:11 +0000

I worry about drying out the chicken, too. Covering it loosely with foil eliminates that problem.

My Memaw ALWAYS baked chicken in roasting bags, then she would pour off the juices to use for some other dish. (It was an easy clean up tool, too.)

By: Chris

Chris — Mon, 05 Nov 2007 05:38:28 +0000

I prefer roasting chicken to boiling myself, though when I roast I add a little broth to the roasting pan. I think I do it out of habit and the fear of dried chicken.