(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.
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