Tuesday, March 26, 2013

Best Ever Shredded Chicken Breast

How many recipes do you have that calls for shredded chicken?  I have a LOT so I like to keep bags of shredded chicken in my freezer for quick recipe additions.  I have a great way to cook the chicken breast so that it doesn't get dry or tasteless.  I also have a marvelous way to shred the chicken.

Interested?

To cook the chicken breast, preheat your oven to 375 degrees.

Lightly coat the bottom of a cake pan with olive oil.  Sprinkle in your seasoning of choice.  My go-tos are Lemon Pepper or a Penzie's Salt-Free Spice blend.  I am not sure what all it has in it but Paprika is the base.


Arrange your chicken breast on the olive oil.  Drizzle olive oil over the top of the chicken breasts, lightly coating them.  Rub it in and sprinkle your seasoning on top.

Put into the oven for fifteen minutes.  Take out and flip.

Bake for an additional fifteen minutes.  Remove and let cool in the pan for fifteen minutes.

Here's the genius shredding tip I found on Pinterest.

Put three warm breasts into your Kitchenaid (a 2012 Holiday-New Years thru Christmas-gift for me!!!) with the Paddle Beater.  Turn it on low and watch it for about three minutes.  Turn it up.  Watch the shredding action!  These have to be warm. . . I let them cool for about fifteen minutes and then shredded them at that time.

If you are thinking, "I don't have a Kitchenaid. . . will something else work?" I couldn't answer that.  I have no idea.  I would suggest you buy a Kitchenaid when your budget allows.  I don't know how I've lived without mine for as many years as I have.  They are marvelous appliances!

When I go to freeze the chicken, I put the equivalent of three breast pieces, shredded, into a ziplock bag.  I add a half can of either vegetable broth or chicken broth, depending on what I have on hand.  Push all the air out and freeze.  It takes minutes to thaw in the microwave and it's ready to go for your favorite recipes.

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