I am embarrassed to admit that I have always had a hard time cooking chicken perfectly. I’ve tried it on the stove-top, oven, and slow-cooker in many different ways, but most of the time it ends up too dry and lacking great flavor.
After watching a marathon of Master Chef Junior, my husband was determined to cook the perfect chicken. The result… delicious!
Butterflied Herb Chicken Breast
Course:
Protocol:
Servings
4
Ingredients
- 4 chicken breast (about 3lbs)
- 2 tsp 9.86 ml ground ginger
- 1 tsp 4.93 ml thyme
- 1 tsp 4.93 ml ground black pepper
- 2 tsp 9.86 ml sea salt
- 2 tsp 9.86 ml garlic powder
- 2 tsp 9.86 ml rosemary chopped
- 2 Tbsp 29.57 ml coconut oil plus more, as needed
Instructions
- With your knife parallel to the cutting board and your free hand pressing on top of the chicken breast, carefully slice the chicken breasts in half widthwise until you have almost reached the edge.
- Once sliced, unfold the breast and repeat with additional chicken. Pat dry with a paper towel and set aside.
- Mix together the ginger, thyme, pepper, salt, garlic, and rosemary in a small bowl then sprinkle spices on both sides of all the chicken. Press spices into chicken and let sit for about 10 minutes.
- Heat coconut oil in large pan over medium heat. When the oil is hot place the chicken in the pan and cook for about 20 minutes, or until fully cooked, flipping halfway through. Add more oil as needed.
- Before removing chicken from stove, make a small slit with a knife in the center to check for doneness. You may need to cook chicken in separate batches or use two pans.
- Serve hot with some roasted vegetables or save in the fridge to have with salads for lunch.
