Make-Ahead Shredded Chicken Breast

Get a head start on chicken recipes by making this pulled chicken and storing in your freezer to use on busy days. MORE+ LESS-

By Betty Crocker Kitchens

January 16, 2014

lb bone-in skin-on chicken breasts (6 to 8)

teaspoon garlic salt

teaspoon lemon pepper seasoning

teaspoon dried basil leaves

tablespoon olive or vegetable oil

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1

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
2

Trim excess fat from chicken breasts. Loosen skin without removing from breasts. In small bowl, mix garlic salt, lemon pepper and basil; rub on chicken breast meat. Replace skin over breasts; brush with oil. Place in foil-lined pan.
3

Bake uncovered 45 to 55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
4

Cool 15 minutes. Remove skin and bones; shred chicken with 2 forks. Cool completely. Divide chicken into resealable freezer plastic bags or freezer containers with about 2 cups in each. (Many recipes call for 2 cups shredded chicken breast.) Seal bags; label. Freeze up to 2 months.

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?