Baking, Shredding, and Freezing Chicken Breasts for use in Future Meals

If a recipe calls for shredded chicken or leftover rotisserie chicken here is how to be prepared and have it on hand.

Makes approx. 6 cups of shredded chicken.
2 pounds of boneless, skinless chicken breasts (about 6)
Garlic powder
any other spices you want to use (optional)
Preheat oven to 350°. Arrange the chicken breasts on a foil lined jelly roll (15- x 11- x 1-inch) pan, sprinkle with garlic powder, salt, pepper, and other spices. Bake for about 40 minutes or no longer pink when cut in half. Remove from the oven and shred with 2 forks. Freeze in 2-3 cup increments in quart size freezer bags for future recipes. Make sure to label and DATE the chicken. If stored in a regular kitchen freezer use with in 3 months. If stored in a deep freezer use in 6 months.Thaw in refrigerator overnight

To thaw quickly: Place bag uncer cold water just until you can loosly break it apart 5-10 minutes. Remove from bag, toss into your dish while it is still cooking and heat thoroughly.

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