Shred, slice or dice it for salads, shred it for chicken enchiladas, bake it into a cheesy chicken frittata, or use it to make chicken salad. shredded chicken is perfect to keep on hand in the refrigerator during the week to cut down on meal-prep time too.. Here�s how to cook shredded chicken the easy way: between two sheets of plastic wrap or in a disposable bag, pound chicken just to a mostly even thickness with a meat mallet* (smooth side), rolling pin, or empty wine bottle. if your chicken is already fairly even, you can skip this step. lightly salt and pepper both sides of the chicken.. 5 cool briefly, then shred or slice: remove the chicken from the broth and place on a plate or cutting board. when cool enough to handle, shred or slice the chicken, as needed. use immediately, or cool completely and refrigerate for up to 5 days. shredded or sliced chicken can also be frozen for up to 3 months..
This shredded chicken recipe is very simple to make and can be used 100 different ways. jump to the shredded chicken recipe or watch our quick recipe video showing you how we make it. here�s how we make a batch of tender, flavorful shredded chicken on the stove in less than 1 hour.. Instructions. 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.. It can be made either on the stove top or in the crock pot, depending on what your schedule will allow. the chicken is tender, juicy and full of flavor without being overly spicy. it works well as shredded chicken tacos, shredded chicken taco salad or any other use you see fit..
No comments:
Post a Comment