If you like to cook chicken breasts, but are freaked out because you’re not sure at what temperature you’ll cook them, or how to tell when they’re done, you’ll be reassuring to know that it’s not so much a mystery.
high-risk foods, such as chicken, should be cooked to an internal core temperature of?
You obviously don’t want to serve undercooked chicken. But over cooked chicken is a more common ordeal. It’s a special case with chicken breasts, which are the tendency to start with, and tend to get dry and stringy if they’ve been cooked too long.
Cutting up the breast and checking if it’s being cooked all the time helps make sure it’s served at the right temperature, but you’ll lose flavor by doing so. The more holes you poke, the more juices will seep out. This applies to poked holes with an instant-read thermometer, too.