What’s for Dinner: Butterflied Herb Chicken Breast - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Butterflied Herb Chicken Breast


Butterflied Herb Chicken Breast

by Brianne Williams, RD, LD

courtesy of amymyersmd.com

Serves 4 to 6

We love to eat chicken, but sometimes I grow weary of cooking it in the same old ways. Can anyone relate? I stumbled upon this recipe online one day, while looking for inspiration and something new. It was scrumptious! Plus it’s simple and quick to prepare, so it's totally doable after a day of homeschooling or running kids around. Serve with a couple of easy sides and you’ve got a healthy meal that should please everyone in the family. (Notes: I leave out the rosemary if I don't have it, and it's still really good. Also, the recipe says to cook for 20 minutes, but I find that if I butterfly the chicken as directed, it only takes 10-12 minutes total. Sometimes I use chicken tenders, which also cook quickly. I guess it depends on the thickness of your chicken. Use your judgement and check for doneness.)


4 organic chicken breasts (about 3 pounds)

2 teaspoons ground ginger

1 teaspoon thyme

1 teaspoon black pepper

1 teaspoon 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 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.  

These are great served hot with some roasted vegetables or save in the fridge to have with salads for lunch.

Click here for a printable pdf of this recipe.

SLO Classical Academy is not affiliated with the above mentioned website or business.

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