[benfranklin]

[ QUOTE ]
Very good suggestions. I like the southwestern chicken idea. I have a meat thermometer, but sometimes when I use it, it says the meat is done but the chicken will still be pink on the inside. WTF? Should I be allowing it to sit longer before eating it so it will "cook" on the plate a bit more? I know steak does that.

[/ QUOTE ]

The meat thermometer tells you that the chicken is safe to eat. Purists will tell you that properly cooked chicken breasts are still slightly pink, and that cooking until the pink is gone makes the meat too dry. If you prefer the chicken a little more done, either for the look or taste, that is up to you.

If you ever buy a whole rotisserie chicken, the breast meat is often a little pink, and it is very moist and tasty. These are generally cooked precisely by temperature.

When you cook a steak on high heat, the juices are driven in toward the center. Letting it sit for a few minutes allows the juices to move back out toward the edges.