Not sure what to call this dish, so I researched other recipes that claim they are “oven cooked herb chicken” but most of them incorporate flour or breadcrumbs, and a stick of butter and/or olive oil. They didn’t seem all that healthy too me and took too much time in the oven. I decided to stick with my tried and true herb crusted chicken breast, coated with my own fresh herbs that I cut from my garden, from start to finish it took all of 15 minutes to prepare and cook. Yes, my chicken breast is “sautéed” in coconut oil I feel it is so much healthier than the alternative. This recipe is for an individual 7oz chicken breast, if you have two chicken breasts to add to the pan, you should probably increase the cooking time by one minute on each side or until done. My recipe does not use flour, breadcrumbs or an colossal amount of grease, oil or butter to cook with and it only takes 8 minutes to cook, so I consider this “fast food” for dinner.

Ingredients

• 7oz chicken boneless, skinless
• ¼ cup of chopped fresh herbs, I used a combination of: parsley, sage, oregano, rosemary
• ¼ tsp kosher salt
• 2 tsp of coconut oil
• 1 tsp of butter

Directions

1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap and using a meat mallet begin to gently pound the chicken on both sides until all the same width
2. Take half of the chopped herbs and spread on one side of chicken breast, sprinkle with salt and gently pound the herbs into that side of the chicken breast
3. Turn chicken over and spread remaining herbs and salt on other side of breast and pound into the chicken breast.
4. Melt coconut oil and butter in a heavy pan or non-stick pan over medium high heat, when oil is hot place the chicken in the oil and cook uncovered for 4 minutes each side.
5. Turn the heat down to medium if it looks like it is browning too fast. When the chicken is ready to flip to the other side after 4 minutes, be careful not to splash yourself. Cook the second side for 4 more minutes. Slice the chicken breast to be sure the meat is white (cooked) before serving.

   *Note: Melted oil must be hot before adding the chicken breast or it will absorb the oil as it is cooking. Hot oil will sear the meat as it hits the pan.

Pounded chicken breast cooks relatively fast, prepare your salad and vegetables while it is cooking.