It doesn’t get much simpler than this. Split chicken breasts are so big one breast, boneless with the skin on will serve two people. I am finding the splits weighing about 11/4- 1 1/2 pounds each. I have trouble finding the skin on boneless sometimes so I debone myself. It isn’t hard but you can always ask the butcher to do it for you. Just remember to take the bones too so you can freeze them for when you make stock.
I serve this with a simple salad dressed with juice from the lemon, 1 Tablespoon white balsamic vinegar and 2 Tablespoons olive oil. I was lucky enough to have nastursiums and purslane from the Farmers’ Market but any greens you have are fine.
Lemon Pepper Chicken
2 Tablespoons softened butter
Zest from one lemon
1 shallot minced
1/2 teaspoon ground black pepper
2 boneless skin on chicken breasts
Preheat oven to 400 degrees
1. Mix together butter, zest, shallot and pepper.
2. Massage the butter under the skin. Salt well.
3. Bake 45 minutes. Slice and serve.