Chicken.

This probably doesn’t evoke any wonderful feelings does it? Chicken is… good. And you can’t beat a wonderfully prepared whole roasted chicken served with corn, mashed potatoes and gravy. But still, chicken can be dry, chicken can be bland, chicken can be boring and tiresome.

So I decided it was time to dress it up a bit. Inspired by the July issue of Bon Appetit of course. Here’s what you’ll need –

• 2 chicken breasts
• 2 tbsp butter, room temp
• 1 tsp oregano
• 1/2 tsp paprika
• 1 clove garlic, minced
• 1 cup cherry tomatoes

How does one dress up their chicken? They make a gourmet butter to cook it in of course! Combine the butter, oregano, paprika and garlic together. Set aside for a moment. In a large skillet, melt half of the butter. Place the chicken in and cover while it cooks (approximately 5 minutes per side, less if you have thinner breasts).

Once your chicken is finished, tent it in tin foil and set aside. Add the cherry tomatoes to the skillet (yes, with the chicken charred remains and all). Once the tomatoes begin to burst, start to push down with a spatula so that the juices are released. Add the remaining butter and remove from heat. Once the butter has melted, spoon over your chicken.