MAKE-AHEAD SHREDDED CHICKEN BREAST

Make-Ahead Shredded Chicken Breast image

We love a rotisserie chicken as much as the next person, but it's not the only way to jump-start dinner. You can do the same thing with this make-ahead shredded chicken breast recipe. Take advantage of the discount you get when buying in large quantities and pick up that big bag of chicken breasts. Then, cook it all and stock your freezer with tender, versatile shredded chicken that's ready to go into soups, casseroles, sandwiches and so much more. We're sure you've got plenty of ideas of your own, but if you want some recipes that make good use of this meal starter, check out the Expert Tips below.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 12

Number Of Ingredients 5

Ingredients

4 lb bone-in skin-on chicken breasts (6 to 8)
1 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1 teaspoon dried basil leaves
1 tablespoon olive or vegetable oil

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. Trim excess fat from chicken breasts. Loosen skin without removing from breasts. In bowl mix garlic salt, lemon pepper and basil; sprinkle or rub onto breast meat.
Replace skin over breasts; brush with oil. Place in foil-lined pan.
Bake uncovered 45-55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°).
Remove from oven and cool 15 minutes.
Remove skin from the chicken, then separate the meat from the bones.
Shred chicken with 2 forks and cool completely.
Divide chicken by 1-, 2- or 3-cup quantities into freeze-safe resealable bags or containers. Label and freeze up to 2 months.

Nutrition Facts : Calories 130, Carbohydrate 0 g, Cholesterol 65 mg, Fat 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g