I have sauteed a few boneless breasts (still not cooked through inside) in oil and goose fat after coating with Wondra. I plan to bake them with left-over sauce from my coq au vin/prune dish. (in a Pyrex pan) But in looking through my cookbooks, I do not see a guide for how long to cook them and at what temperature. Planning to do these in a few hours so could use some help so I do not completely ruin my dinner! Thanks.