MAKE-AHEAD SHREDDED CHICKEN BREAST
We love a rotisserie chicken as much as the next person, but it's not the only way to jump-start dinner. You can do the same thing with this make-ahead shredded chicken breast recipe. Take advantage of the discount you get when buying in large quantities and pick up that big bag of chicken breasts. Then, cook it all and stock your freezer with tender, versatile shredded chicken that's ready to go into soups, casseroles, sandwiches and so much more. We're sure you've got plenty of ideas of your own, but if you want some recipes that make good use of this meal starter, check out the Expert Tips below.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. Trim excess fat from chicken breasts. Loosen skin without removing from breasts. In bowl mix garlic salt, lemon pepper and basil; sprinkle or rub onto breast meat.
- Replace skin over breasts; brush with oil. Place in foil-lined pan.
- Bake uncovered 45-55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°).
- Remove from oven and cool 15 minutes.
- Remove skin from the chicken, then separate the meat from the bones.
- Shred chicken with 2 forks and cool completely.
- Divide chicken by 1-, 2- or 3-cup quantities into freeze-safe resealable bags or containers. Label and freeze up to 2 months.
Nutrition Facts : Calories 130, Carbohydrate 0 g, Cholesterol 65 mg, Fat 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g
MAKE AHEAD MARINATED CHICKEN BREASTS
I got this recipe from a cookbook and loved it so much I wanted to share it. This is perfect alone or served in a chicken salad. Because there are only the two of us, I divide the recipe into four freezer bags with 2 chicken breast halves in each bag.
Provided by Debby H
Categories Chicken
Time 20m
Yield 1 breast, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together buttermilk with mustard, honey and seasonings.
- Place chicken breasts in a freezer bag.
- Pour marinade over chicken breasts.
- Freeze.
- On serving day thaw chicken, discarding marinade.
- Grill over medium heat until chicken is tender and juices run clear.
Nutrition Facts : Calories 272, Fat 13.8, SaturatedFat 4, Cholesterol 94, Sodium 435.5, Carbohydrate 4, Fiber 0.2, Sugar 3.7, Protein 31.4
RED CHILE SHREDDED CHICKEN FOR TACOS
Enjoy these tacos made with chicken, Progresso® broth and Muir Glen® tomatoes. Try our Make-Ahead Shredded Chicken Breast. Just thaw and use in place of the chicken and salt in the tacos.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 14
Number Of Ingredients 18
Steps:
- In blender, place chile, adobo sauce, onion, 2 cloves garlic, the broth, tomatoes, tomato sauce, vinegar, chicken bouillon granules, 1/2 teaspoon sugar and the oregano. Cover; blend until smooth.
- In 3-quart saucepan, heat oil over medium-high heat. Add 1 clove garlic; cook and stir 1 minute. Stir in tomato mixture. Cook 6 to 10 minutes, stirring occasionally, until hot. Stir in lime juice and 1/2 teaspoon sugar. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens.
- Meanwhile, heat tortillas as directed on package. Spoon about 1/3-cup chicken mixture down center of each warm tortilla. Fold each taco in half over filling. Serve immediately.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fiber 1 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
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- Chicken Enchiladas. View Recipe. "A great way to use leftover chicken," recipe creator Steph says. "Even kids love these!" There's no tomato-based enchilada sauce in this chicken enchiladas recipe, just a satisfying cheese, and shredded chicken filling, all topped with a creamy sauce.
- Sarah's Easy Shredded Chicken Taco Filling. View Recipe. "I came up with this recipe when I was craving tacos but didn't want ground beef," says Holiday Baker, who submitted the recipe.
- Pollo Mechado (Shredded Chicken) View Recipe. A traditional Venezuelan recipe with shredded chicken, capers, garlic, tomato, and a snap of sherry. "This was great," reviewer roz says.
- Mango-Lime Shredded Chicken Tacos. View Recipe. "If you like sweet and spicy together, this is a great dinner idea!" recipe submitter stephynewhouse says. "Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce.
- Spicy Rice Noodle Salad. View Recipe. Here's a simple and spicy Asian salad with rice noodles and chicken, plus carrots, green onions, and fresh herbs—basil, cilantro, and mint—tossed with a super-easy dressing.
- Restaurant Style Chicken Nachos. View Recipe. "This is one of our favorite quick snacks/meals," reviewer Sarah Jo says. "If I have it on hand, I'll use leftover chicken taco filling or even leftover chicken fajita filling from the night before.
- Quinoa Pilaf with Shredded Chicken. View Recipe. For a super-easy weeknight meal, simply combine shredded chicken with quinoa, coconut oil, and sage. "This was the BEST quinoa recipe I've tried so far!"
- Salsa Chicken Burrito Filling. View Recipe. "Quick, easy burrito/taco filling that is delicious and freezes great," recipe creator JUBEEFISH says. "I serve this with tortillas, shredded Cheddar cheese, and a little sour cream.
- Vietnamese Chicken Salad. View Recipe. "My Vietnamese mother-in-law makes it just like this and it's delicious," writes reviewer rumtum05. "She always adds mint and I would definitely not go without it. ...
- Lime Chicken Tacos. View Recipe. Another great way to use up cooked chicken. We served ours with fresh tomatoes, radishes, and cilantro for an extra pop of color and flavor.
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