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Arrange the chicken breast steaks in a large roasting dish and cook according to the packet instructions (usually about 20 minutes). Meanwhile, heat 1 tbsp olive oil in a small saucepan over a medium ...

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Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.

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In this case, close is not good enough, so be sure to put it back in the oven if it hasn’t reached this temperature. Don’t rely on how your chicken breast looks to determine whether it’s ready.