Gothamist: Eating In: City Bakery's Wasabi Pea Crusted Chicken

Mon, 16 Apr 2007 22:45:50 -0500

looks amazing, can't wait to try it!

mel

Thu, 17 Mar 2005 14:35:00 -0500

It took 25 minutes in my oven, too. And sadly, this was one of Eating In's rare misses. I didn't make the pasta (although it sounds very tasty), but found the wasabi crust sorely lacking in taste. Although my brined chicken breasts were juicy and delicious, next time, they're getting a different preparation. This is one to skip.

joe

Fri, 11 Mar 2005 19:47:45 -0500

it's shocking to hear that it's been in the oven that long. of course i cook the recipe above as is and make adjustments along the way. i estimated about 15 -20 minutes for the chicken to roast, but crossed out the actualized time when i took it out of the oven at the 10 minute mark. the chicken was juicy and a touch pink in the middle, but per the above, i let it rest for a few minutes before slicing as it continues to cook. questions from me - is your chicken thicker than 4-6 ounces? ovens can also be different temps for different people - did you preheat it sufficiently? the shorter cooking time based on brining is my observation from cooking thanksgiving dinner. after i started brining a few years ago, roasting time has been cut significantly. it's been a well documented fact with my family, at least. sorry the cooking time is not working out perfectly. i hope you enjoy the recipe otherwise and hope the wait was worth it. joe

Frustrated Cook

Fri, 11 Mar 2005 19:20:07 -0500

joe, actually, i'm cooking this right now, and the chicken has now been in my oven for 25 minutes, and it's still not done. This "brining cooks the meat" theory of yours seems to be present only on this page. Any more info? --Frustrated.

joe

Fri, 11 Mar 2005 11:25:31 -0500

guess you don't get the concept of brining. the salt water actually cooks the chicken. cooking a chicken breast for 40 minutes is a disaster.

evileustacia

Fri, 11 Mar 2005 11:18:23 -0500

There is no way chicken breasts cook in a 350 degree oven in 10 minutes. Try 40.

joe

Wed, 09 Mar 2005 21:10:58 -0500

hmmm, maybe brie vs. goat cheese?

Laren

Tue, 08 Mar 2005 19:02:32 -0500

Why do you torment me with goat cheese? ;-) This looks fantastic -- love wasabi peas. Hopefully I can try it out this weekend (the non-goat variation, though).

joe

Tue, 08 Mar 2005 13:33:29 -0500

thanks jen. typically you can brine a whole bird for 12-24 hours -that's what i do on thanksgiving. but with just the breast, brining for that length of time will break it down too quickly and the texture will turn mushy.

Jen

Tue, 08 Mar 2005 12:27:26 -0500

That looks so good. Joe, I have a question about brining: Why only 30 minutes for brining? Can you brine longer if you're brining a whole bird?