Eosinophilic Esophagitis Friendly Herb Butter Chicken Breast

Total time35 min

Prep time15 min

Cook time20 min

Eosinophilic Esophagitis Friendly Herb Butter Chicken Breast

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the herb butter

4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp fresh basil, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh thyme leaves
¼ tsp salt

For the pan sauce

½ cup low-sodium chicken broth
¼ tsp dried thyme

Instructions

1
Make the herb butter: in a small bowl, combine the softened butter, basil, parsley, thyme leaves, and 1/4 tsp salt. Stir until the herbs are evenly distributed throughout the butter. Set aside at room temperature.
2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Season both sides with the remaining 1/2 tsp salt.

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