I roasted two medium sized chicken boneless breasts with the skin on and just under 300 grams each (about 10.5 oz) at 400F. I inserted a probe and set it to go off at 155F, the alarm went off about 20-25 minutes later. I found it kind of quick so I inserted the probe at another point of the breast and got the same temperature. I was busy taking care of some other cooking so I wrapped the baking pan of breasts with aluminum and left it on the counter for maybe about 30 minutes and then threw it in the fridge as it was to be chopped up for a cream of chicken later on. About 4 hours later we're ready to chop up the breasts, I peeled back the skin and noticed part of the breast was still under cooked. I guess I inserted the probe into a thinner part of the chicken.
My wife says it could be dangerous to continue the cooking process, what would you guys do? We cooked it until the pinkest part of the chicken got to 165 which was about another 20 minutes.
What would you guys do? What's the science behind the risk? I had a few bites after the re-cook a few hours ago.
The chicken is from a small farm and was butchered yesterday on the spot from a whole chicken on order.