HOw do I cook 4lbs of boneless shake n bake chicken? How long? What should I do so it' s not dry?
that would be an ungreased cookie sheet spelled wrong
I think you mean ungreasedFor many recipes, you have to grease the pan with butter or oil before using it - to keep the food from stickingIf your recipe calls for an ungreased pan, that means just use it the way it is; don't grease it first.
ungreased it means you dont have to spray the cookie sheet with PAM or anything, you just put the cookie dough on and put them in the oven
This is what I found: I use Shake Bake many times and it seals in the juices if the chicken is skinless and no boneThe temperatures and how long you should cook it are on the boxPlace the chicken on slide aluminum foil on a cookie sheetI generally bake mine at 350 degrees for 35-40 minutes and then cut at the thickest point to see if the juices run clearIf you bake too long it becomes too dryI always bake my thawed chicken breasts at 375 degrees for 50 minand they come out juicy and fully cookedThe juices need to run clearTest the largest one for done-ness by cutting it right through the middle to make sure there is no pinkAs you can see there are 2 different temps and timesRead the box for instruction and like this says: always test the largest piece to see if there is no pinkJust keep an eye on it as it bakes and you should be fine, the breading helps to seal in the juices.
