I made Chicken Marbella using chicken breasts instead of parts. I had made it before. This time I am making it for 12-15 people. I realized that each package of chicken had 5 breasts - making three packages. I don't know how I overlooked that the recipe called for 4 chickens - each about 2 1/2 lbs - and read the recipe as being for 2 1/2 lbs of chicken - so I tripled the recipe - using the three packages of chicken breasts. I guess it won't be terrible - it is just that it swam in the liquids and the cooking time was way off - perhaps because I had the two big trays in the oven together.
Which brings me to my next quandry. I am wondering what you would do? When I decided the chicken had been in long enough, but still questioning it - I took out my little thermometer and it was about 140-150. I am wondering, since I will be heating it up again on Friday when it is being served, would that have been sufficient? I ended up turning back on the oven and popped them in for a while more and then they tested 160+.
Would I have caused bacteria in the chicken without cooking it fully the first time? (I am not worried as I popped the chicken back in - but I am wondering for the future).