Another "duh" question....I'm also making baked boneless skinless chicken breast, marinated in a preserve mixture for the seder. I have found various versions of the recipe I'm using calling for anything from cooking for 2 hours at 300 degrees (!) to cooking for 1/2 an hour at 350. What do you think? Sorry for such a dumb question, but I hardly ever cook meat, so I'm fairly clueless.