I baked 3 chicken breasts roughly 2lbs worth at 415 degrees for 24-25 min. 2 of the breasts were on the thicker side. However on 1 breast in particular, the thickest portion had some parts where it tasted off...I don’t want to describe it as slimy but it tasted chewy and odd. I threw it back in the oven until it was a very clear white. It didn’t seem overly pink once cut but I had already mixed in the other thick breast into the pasta. Now the question is, to feel safe, should I throw it in a casserole dish and bake it? Thank you all for any advice.
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