Instructions

• Place one chicken breast on a cutting board. Using a sharp knife, slice each chicken breast horizontally partway through so you can open it like a book (butterfly). Place each opened breast between two pieces of plastic wrap and pound to an even thickness. Pat the chicken dry with paper towels.
• In a small bowl, combine 2 tablespoons Italian seasoning, 2 teaspoons garlic powder, 1 teaspoon salt, 1/2 teaspoon MSG (optional), 1/4 teaspoon ground black pepper, and 1/2 teaspoon paprika.
• Sprinkle the seasoning mix evenly over both sides of the chicken breasts, pressing gently so the seasoning adheres.
• Let the seasoned chicken rest for 30 minutes at room temperature, or transfer to a covered container and refrigerate for up to overnight.
• When ready to cook, heat 1 tablespoon canola oil in a large cast-iron skillet over medium-high heat until hot.
• Add the chicken breasts to the skillet and cook about 5 minutes on the first side without moving them, then flip and cook about 5 minutes on the second side, until the exterior is browned and the internal temperature reaches 165°F.
• Transfer the cooked chicken to a plate and pour 2 tablespoons melted butter over the top.
• While the chicken is resting, place the lemon halves cut-side down in the hot skillet and cook about 3 minutes, until the cut surfaces are charred.
• Squeeze the charred lemon over the chicken, garnish with fresh parsley, and serve.