I have enjoyed having frozen cubed or shredded chicken in the freezer the last few months. It really opens up the possibilities of super-quick meals. I think I'll start a new category of pre-cooked chicken recipes.
*Makes 3-4 cups of cooked, shredded chicken
1 tablespoon olive oil
4 (about 2 pounds) boneless, skinless chicken breasts
Salt and pepper
3/4 cup water or low-sodium chicken broth
In a large 12-inch nonstick skillet with a lid, heat the olive oil over
medium heat until hot and rippling. Pat the chicken dry and season with
salt and pepper on both sides. Place the chicken top-side down in the
hot skillet and let the chicken cook for 5 minutes until golden brown on
top. Flip the chicken, add the water or chicken broth, cover the
skillet and let the chicken simmer gently over medium heat for 7-10
minutes until the chicken is cooked through (it will register 160
degrees on a thermometer). Don’t overcook or it might be dry. While the
chicken is simmering, add additional water 1/4 cup at a time if the
liquid evaporates too quickly. Remove the chicken from the skillet. Let
it cool slightly before shredding. The cooked chicken will keep
well-covered in the refrigerator for up to 3 days or can be frozen for
up to 2 months.
Recipe Source: Mel's Kitchen Cafe
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