Cooking question

janma529

I'm going to preface this by reminding you that I am a baker and actual cooking tends to freak me out.

So I made this for dinner last night: http://fatsecret.com/recipes/chicken-capri/Default.aspx

And it was pretty good.  I only made 2 servings, though, so we have everything needed to make it again next week.  What would happen if I omitted step 2?  I actually didn't follow that step explicitly (I think I only let each side cook for 5 minutes or something) because it seemed like the chicken was burning and oil was getting everywhere.  Would it be bad to just skip it altogether?  Or was the purpose of that step to make sure the chicken stays moist while baking..?

klm42404

Oooh...that recipe looks good.
I think that browning the chicken does help seal in some flavors. You probably could skip it though. Might just change texture of the chicken. I have 2 chicken cordon blue recipes...one calls for browning meat and one doesn't. They are both good.

s517

I wouldn't skip it completely, but do it at a lower temperature. If the oil is popping all over, it's too hot. When baking chicken it can take FOREVER, sometimes, so many recipes have you seer it a bit first, which also keeps all the juices from escaping while baking, resulting in dry chicken.

Try 5 minutes on each side at a lower temp.

janma529

queensteph17 said:

I wouldn't skip it completely, but do it at a lower temperature. If the oil is popping all over, it's too hot. When baking chicken it can take FOREVER, sometimes, so many recipes have you seer it a bit first, which also keeps all the juices from escaping while baking, resulting in dry chicken.

Try 5 minutes on each side at a lower temp.

That did not even occur to me!  Genius!