I don't know about you, but we use boneless skinless chicken breast in many of our meals. However, shredding the meat for various dishes was time-consuming and hair-pulling - in my opinion, anyway. Until I found these wonderful tips. Now I buy meat in bulk, shred it & pop it into the freezer for another day.
*Place chicken on baking sheets & pop into a preheated 375 degree oven.
*Bake 45 minutes to an hour - or until juices run clear.
*After the chicken cools, chop up the chicken a bit & throw it into your mixer w/regular paddle attachment (KitchenAid was recommended, but I used my regular old mixer).
*Turn the mixer on low & watch in amazement as your chicken is shredded before your eyes. By the way, you may also need to "watch" to make sure that your mixer doesn't bounce off of your counter! Hence probably why the KitchenAid was recommended. But hey, I am using what I have.
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