Ingredients
4
lb bone-in skin-on chicken breasts (6 to 8)
1
teaspoon garlic salt
1
teaspoon lemon pepper seasoning
1
teaspoon dried basil leaves
1
tablespoon olive or vegetable oil
Preparation
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.
