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Monday, 6 April 2015

Butterflied Herb Chicken Breast

Butterflied Herb Chicken Breast

Serves 4-6

4 organic chicken breasts (about 3 pounds)
2 teaspoons ground ginger
1 teaspoon thyme
1 teaspoon black pepper
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons fresh rosemary, chopped
2 tablespoons coconut oil (more, as needed)

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 width wise 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 done-ness. You may need to cook chicken in separate batches or use two pans. These are great served hot with some roasted vegetables or save in the fridge to have with salads for lunch.

Original recipe here 

All the best Jan


Jo said...

They look so tasty, this is definitely one to try.

Anonymous said...

These look lovely, thank you :)

Lowcarb team member said...

To Jo and 'Anonymous'

I don't think you can beat a good chicken recipe and we do like to share ideas ........ many thanks for leaving your comments.

All the best Jan

Rue said...

I'm always looking for a simple chicken recipe to go on my salads and this sounds great!