Okay my cooking experts, I have a question on everyone’s tried and true baked chicken breast techniques. I am making ranch chicken with (Sour cream and ranch packet mixed together and coated on chicken, then rolling them in crushed corn flakes that are combined with seasonings and melted butter for the crust.) I don’t really have a method on baking chicken breast and have never really breaded my chicken like this. Do you ladies recommend baking chicken at higher cook temperatures with less cooking time, or lower cooking temperatures with more cook time? Which will produce juicy, tender breast? Also, if your answer is to cook at higher temp less time, will it burn my crust? Thanks ladies!