This is adapted from The 5 in 10 Chicken Breast Cookbook, which I checked out from the library, but would like to buy. I cook boneless, skinless chicken breasts almost every week so I need some easy recipes.
The original recipe called for marjoram which is a member of the oregano family. I don’t have dried marjoram around and the store didn’t have any fresh, so I used the Greek Oregano that grows in my backyard. I planted it last year and it has reseeded itself all over the back flagstone patio.
The butter adds richness that boneless, skinless chicken breasts lack while the oregano offers a fresh bite of flavor. I’d like to try it with marjoram; I don’t really know what it tastes like.
We had this with a cucumber and roasted tomato salad. The roasted tomatoes came from the olive bar.
Grilled Chicken with Olive-Oregano Butter
- 6 boneless, skinless chicken breasts
- 4T butter, softened
- A few Kalamata olives, pitted
- Fresh oregano, just a few sprigs
Chop olives coarsely and mix into softened butter with 1/4 tsp ground black pepper. Refrigerate.
Pat chicken breasts dry with paper towels then season with salt and pepper. Grill over a medium-high flame for about six minutes on each side, until they have reached 160 degrees F on an instant-read thermometer.
Put a spoonful of the olive-oregano butter on each grilled chicken breast, or if you have picky eaters like I do, serve it on the side.
Serves 6.
