How do you even cook these piece of shits. I manage to get a

Why aren't you pan roasting?

Butterfly them.

>>8876569

Do what you're doing, just lower the heat and cook longer.

Or, pound the chicken flat before you start so they are thinner and therefore cook faster.

Better yet: throw out the breasts and buy thighs instead.

>>8876575
You mean plop them in the oven after the sear is done in a pan ?

I could. But i have no idea of :

1. The temperature required
2. The time required
3. The oven setting required (bottom and top ? grill ? convection ?)

>>8876582

1) doesn't really matter as long as it's not too hot. Remember, the goal is simply to heat it through, not to brown it. You've already browned it in the pan. Anywhere between 300 and 400F would be fine.

2) Depends on how thick your chicken is. You can check with a thermometer if you're unsure.

3) Again, you're just heating it through so it's obviously not a job for the grill/broiler. Just a standard bake setting is all you need. Convection would be fine, but isn't required.

>>8876582
Quick starting point:
>Preheat oven to 355f
>Sear chicken on stove
>Put in oven for 15-20 minutes
>Check temp with a thermometer

You can also cut into it to check, but thermometers are invaluable learning tools that can teach cooks how long it generally takes to cook things correctly

>>8876569
butterfly
OR
lower heat & longer
OR
Don't be a pussy and sear is more

Can I bread these and just put them in the oven?

>>8876569

I butterfly them.

>>8876578
Waddup chef john

>>8876569
Put the lid on the pan while it is cooking , after you flip it and it starts to crisp, add water to the pan and relid until steam is gone . Repeat untill cooked through .

Dice it up into small cubes.
Or put it on a tray, add some spices, garlic, onions, a splash of olive oil and wine, and let it roast in the oven for about 40 min or so at 425°F

Try a reverse sear - possibly wrap them in aluminium foil, put them in the oven at a low temperature until the temperature in middle of the thickest point is 80°C. Use a meat thermometer. (or best of all, use a sous vide machin) When the temperature is right you take out the meat, dry t offi and slap it into a searing hot skillet for a minute or two on each side. Voila, perfect breast

>>8876569
fillet them, cook until edge is white, flip

Butterfly them and lower the heat and cook them longer