Carey’s Shredded Chicken

(My friend Carey gave me this recipe, so I have to give her all credit) 


4 skinless, boneless chicken breast

3 Tbsp grated parmesan cheese

2 tsp salt

2 tsp pepper

2 tsp garlic powder

2 tsp dried basil


Preheat the oven to 275 degrees.  In a small bowl, mix 1/3 cup olive oil with 3 Tbsp grated parmesan cheese, 2 tsp each of salt (optional or use much less), pepper, garlic powder, and dried basil.  Brush the paste like mixture over both sides of both chicken breasts.  Cover and bake 2-2 ½ hours until chicken is tender and shreds easily.    I shred it in the baking dish with the juices to keep the chicken moist.

Once cooled enough to not melt a plastic freezer bag, divide the shredded chicken into 1 or 2 cup portions and place in 1 quart freezer bags.  Squeeze out all the air, seal tight and label and date it.  The chicken should hold for 6-9 months if kept at a well-controlled frozen temperature.

To use, simply pull out a bag of chicken and put in the refrigerator to thaw 1-2 days before use, or thaw in the microwave on “defrost” for 2-3 minutes.

  • Chicken can also just be baked in plain olive oil, or create your own mix of spices to suit your cooking preferences.
  • The recipe as is above mixes well into pastas or Mexican dishes like tacos, enchiladas, or chili.

Nutrition info:

Serving size 4 oz (half a chicken breast):  204 calories, 25 gms protein, 11 gms fat (7 gms mono, 1 gm poly, 1 gm saturated), 569 gms sodium