I feel that everyone needs to know how to make a good multi-use baked chicken. One you can eat whole, one you can shred, one you can sneak into the kitchen at 4AM and eat out of the fridge. It's important to know these things.
Today's foodie adventure comes from the fact that this amazing Cabernet Sauvignon sauce by Woodbridge showed up at my door the other day, and I had to try it out immediately. I decided to go the baked route, vs. the grilling one, and this turned out so, so good.
I want to put this sauce on everything.
Baked BBQ Shredded Chicken
yields 1 - 1 1/2 cups shredded chicken
2 medium sized boneless, skinless chicken breasts
1 teaspoon olive oil
Salt & Pepper
2 tablespoons Woodbridge Wine 'Cue Sauce
Preheat your oven to 375. Toss your chicken breasts with olive oil and salt/pepper and set aside. When oven is preheated, spray a baking dish with non-stick spray and lay your breasts down flat. Cover the dish with foil, and bake chicken for 20-25 minutes, or until 95% finished. Remove from the oven and top each breast with the Wine 'Cue Sauce. Return, and bake for an additional 10 minutes or until chicken is cooked through and no longer pink in the center. Allow the chickens to rest for 5 minutes before transferring them to a plate to shred.
To shred, hold two forks in opposite hands and gentle tear at the chicken by holding one of the forks in place and pulling with the other. Once you have a good tear going it will be much easier. Optionally, you can toss the shredded chicken with some additional sauce, or store it in the fridge to use later on.