• Preheat your oven to 400 degrees F.

Bake:

• Lay 8 chicken breasts onto a sheet of tin foil.
• Drizzle with olive oil (or vegetable oil or canola oil).
• Season with generously salt and fresh ground pepper.
• Wrap the foil into a tight package.
• Bake the chicken for 20 minutes, or until the chicken is cooked thoroughly (a thermometer inserted into the centre should read 165 degrees F when done).
• When the chicken is cooked through, it's ready to shred.

Shred:

• Shred 2 chicken breasts at a time by adding them to your mixing bowl, using the paddle attachment. Mix on low until the chicken is shredded (it's very quick). Don't mix it for too long or the chicken will get mushy and won't have the texture of shredded chicken.
• Transfer the shredded chicken into a separate bowl, or a freezer container (see tips above).
• Repeat until all of the chicken is shredded.
• Use as desired. See tips and recipes in this post!