Smoked Chicken
My husband smoked chicken tenders a little to long so I made a recipe using it, thinking I could "hide" the dry chicken. It was a hit so we are going to try to duplicate it, with a little less dry chicken. I baked the first recipe 350 for 45 min and it was a little soupy so we ate it like soup. My question: How do I translate the baking time to making it the same but cooking it on the stove? What change does it make to the food: baking vs on top of the stove?
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