Get a head start on your favorite chicken recipes by preparing this make-ahead shredded chicken breast ahead of time and storing it in your freezer for up to two months. Let’s get started!
Line rimmed sheet pan with foil and 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.