I'm BACK (finally) and it feels so good! I spent a good portion of the day today in the kitchen cooking up some tasty things. Makes me feel more like myself. Like I've said, cooking here has been more challenging than I anticipated, so I'm pleased to say that I have some keeper recipes to share!
Shredded chicken seems like sort of a lame recipe to come back on, but I'm pretty darn excited about it. I use shredded chicken in recipes ALL the time. And without Costco or grocery stores that are quick and easy to stop by, I know I'll be using this method often. I made a bunch today, portioned it out, and froze it for future ease. Sometimes it's the simple things that make me so happy.
QUICK SHREDDED CHICKEN
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts
- salt and pepper
- 3/4 cup water
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 chicken top-side down in hot skillet and let the chicken cook for 5 minutes until golden brown on top.
Flip chicken and add water, cover the skillet and simmer gently over medium heat for 7-10 minutes until chicken is cooked through (should register 160 degrees on a thermometer).
** Don't overcook chicken 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 chicken from skillet and let cool slightly before shredding.
Cooked chicken will keep in the refrigerator for up to 3 days or in the freezer for 2 months.
Yields: 3-4 cups cooked, shredded chicken
Source: Mel's Kitchen Cafe