1Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
2Trim 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.
3Bake uncovered 45 to 55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
4Cool 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.