It is not recommended to microwave a hot piece of baked chicken breast before putting it directly in the refrigerator to cool down. Placing hot food directly in the refrigerator can raise the temperature inside the fridge, potentially promoting bacterial growth and compromising the safety of the other perishable foods stored inside.
The best practice for cooling hot cooked food, including baked chicken breast, is to follow the "2-hour rule." This rule suggests that you should cool hot food to room temperature within 2 hours of cooking and then promptly refrigerate it. Here's a safe method for cooling down hot baked chicken breast:
Let it rest: After removing the chicken breast from the oven, let it rest on a clean plate or cutting board for a few minutes. This allows the heat to distribute more evenly throughout the meat.
Divide into smaller portions: If the chicken breast is large, consider dividing it into smaller portions. Smaller pieces will cool down faster than a large, thick piece of meat.
Use a cooling rack: Place the chicken pieces on a cooling rack set over a clean baking sheet or tray. The cooling rack allows air to circulate around the chicken, helping it cool down faster.
Cool at room temperature: Allow the chicken to cool at room temperature for no more than 2 hours. Avoid leaving it out longer, as bacteria can multiply rapidly at room temperature.
Transfer to the refrigerator: Once the chicken has cooled to room temperature within the 2-hour time frame, transfer it to an airtight container or wrap it tightly in plastic wrap and store it in the refrigerator.
By following these steps, you can cool down the chicken safely and avoid potential food safety risks associated with improper cooling and refrigeration practices.