I bought a packaged marinated chicken breast from the storeInstructions said to bake at 400 for 20 minutes but I thought that was too short so I set the temp to 425 I baked it for 35 minutes.I checked halfway through I was concerned it might get dry so I drizzled oil on the chicken covered with aluminum foil.Was the aluminum foil a mistake? At the end of 35 minutes I cut a piece and it flaked easily but I could see a very faint tinge of pinkWhen I ate a piece it felt chewyI refridgerated the chickenIs it safe to eat or would it be safe to heat it up again in the oven?
You cooked your chicken longer than recommended and at a higher temperatureIt was probably chewy because it was overcooked and dryPoultry will sometimes react with the gas that heats your oven (especially young, thin-skinned birds) and appear slightly pinkThis is because of the myoglobin protein that carries oxygen to the bird's muscles when it was aliveThat's why you should never rely on color to determine the readiness of poultryGet a thermometer and cook your chicken to 160-degrees Fthe first time, and allow the carry-over to bring it up to a safe 165-degrees while the meat is restingYes, it will be safe to reheat.
Aluminum oxide forms very quickly in the presence of oxygen, but it is very hard and it does not expandSo it forms a thin protective coating over the rest of the aluminumThis is how anodization worksAnodized aluminum has been placed in a strong chemical bath that makes it form a very thick layer of aluminum oxideIt is clear, so the aluminum looks natural unless dyes are added to the bath to color itIron oxide, on the other hand, oxidizes more slowly but it forms a loose, expanding layer of oxideThis exposes more iron underneath to oxidizing (rusting).
