Recipe information
Yield
makes about 4 cups shredded or chopped meat
Ingredients
2 boneless, skinless chicken breasts (3/4 to 1 pound)
2 teaspoons olive oil
Kosher salt and ground black pepper
Preparation
Preheat the oven to 375°F. Lightly coat with cooking spray a small cast-iron pan or other baking dish. Place the chicken breasts in the pan and rub the tops with oil. Sprinkle with salt and pepper. Cook until the juices run clear when pricked with a knife, 20 to 25 minutes. Set aside to cool. When cool enough to handle, shred or cut as directed in the recipe.
