Shredded chicken breast is the tasty foundation of many savory entrees, from enchiladas and burritos to salads and sandwiches. When you need shredded chicken for a recipe, it takes mere minutes to prepare it. Busy cooks might even consider making up shredded chicken breast ahead of time for a convenient recipe starter on hectic weeknights.
Adjust your oven racks so the broiling pan will sit about 6 inches from the broiler element. Preheat the broiler at a high temperature.
Arrange the chicken breasts on the broiling pan. If you want to season the chicken before broiling, now is the time. Keep it simple with salt and pepper or sprinkle the chicken with a little salad dressing mix or herbs.
Broil the chicken on the first side, flip it and broil it on the second side. The whole broiling time should not exceed eight to 10 minutes. Remove the chicken when the juices run clear.
Let the chicken breasts stand until they are cool enough for you to handle them -- five to 10 minutes should do. Use two dinner forks to pull the fibers apart to shred them.
- "Go Home, Cook Rice"; Joan Namkoong; 2001
- Recipe Tips: Shredding Chicken
- For more flavor, marinate the chicken breasts for an hour or two before you broil them. The chicken will have a subtle taste that can add to the recipe.
Kathryn Hatter is a veteran home-school educator, as well as an accomplished gardener, quilter, crocheter, cook, decorator and digital graphics creator. As a regular contributor to Natural News, many of Hatter's Internet publications focus on natural health and parenting. Hatter has also had publication on home improvement websites such as Redbeacon.
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