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Prep 25min
Total1hr30min
Servings12
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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
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Steps
1
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.
2
Replace skin over breasts; brush with oil. Place in foil-lined pan.
3
Bake uncovered 45-55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°).
4
Remove from oven and cool 15 minutes.
5
Remove skin from the chicken, then separate the meat from the bones.
6
Shred chicken with 2 forks and cool completely.
7
Divide chicken by 1-, 2- or 3-cup quantities into freeze-safe resealable bags or containers. Label and freeze up to 2 months.
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For Mexican-flavored chicken, omit garlic salt, lemon pepper and basil. In small bowl, mix 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin and 1 teaspoon salt. Rub on chicken as directed in recipe.
Can't wait to try it? These chicken breasts make a delicious entree, too, so why not serve some for dinner tonight, and shred and freeze the rest for later?
