(I am thinking that you may have some leftover turkey that you'll want to use up later this week. This tip would absolutely work for that turkey breast as well.)
Here's my exact method:
Preheat your oven to 450. Place your chicken breasts on sheet pan with olive oil and good amount of salt. Don't crowd them too much, or they'll steam, not roast. I usually can fit five or six on one pan. Roast them at 450 for about 35-40 minutes. (You can do this with chicken that you've boiled too I suppose. I just think roasting tastes the best!) Let cool to room temp.
|Post-cooking, Not looking that delish, but they are.|
Put several whole chicken breasts in your mixer with the paddle attachment (I have the professional size mixer, and I can safely do five breasts at a time without overflow), and mix on the lowest speed until the chicken breaks up. As the chicken shreds itself, I turn the mixer up a little bit to get it as shredded as I'd like. Put the shredded chicken into containers and use immediately in any recipe that calls for cooked chicken, or freeze.
|Awful picture, but you get the idea. Just toss them in there.|
I use this chicken for an untold number of things, including easy lunches, chicken salad, quesadillas, enchiladas, casseroles, soup, tacos, fajitas, pasta dishes....the list goes on and on. Basically, having shredded chicken in the freezer means you can throw together a real meal in less time than it takes to cook a frozen pizza. Hallelujah!
|Finished product. Amazing, no?!|