- 12
- 90 mins
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
Preparation
Step 1
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.
Serves 12
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?
Serving Size: 1 Serving Calories130 ( Calories from Fat40), Total Fat4 1/2g (Saturated Fat1g, Trans Fat0g ), Cholesterol65mg Sodium170mg Total Carbohydrate0g (Dietary Fiber0g Sugars0g ), Protein23g