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You're actually right. I clearly need to buy some glasses :(
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*removed the main piece of evidence of my inability to read*
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Chicken breast doesn't need to hit any higher (you can get away with lower in fact) 60C internal temperature. Purchase a decent thermometer (http://thermapen.co.uk/) and use it to check the internal temperature of the breast every few minutes whilst you sear it in a very hot pan. It will take less than ten minutes to cook…
