SHREDDED CHICKEN BREAST RECIPES

Steps:

• Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
• Bring to a boil.
• Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
• Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
• I have let it cook for even longer with great results.
• Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
• If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
• Enjoy in any recipe that calls for shredded chicken.
• You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.

Steps:

• Preheat the oven to 350u00b0. Line a sheet pan with parchment paper.
• Arrange chicken breasts on the parchment paper and sprinkle with salt and pepper. Bake until the juices run clear in the center (cut to test), 25-30 minutes.
• While chicken is still hot, cut or tear it in half or thirds. Transfer half of the chicken to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to low and u201cmixu201d until the chicken begins to shred into bite-size pieces. Remove the shredded chicken and repeat the process until all is shredded.
• Use chicken immediately, or store in 3 (3-cup) portions: Place the shredded chicken in zip-top plastic bags and refrigerate for up to 2 days. Or freeze for up to 3 months.