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Combine softened butter with garlic, ramps, spring onions, thyme, lemon zest and salt in a food processor. Scrape onto parchment paper and roll into a log, twisting ends to wrap butter log tightly. Refrigerate to firm or freeze 30 minutes.
Cut deep pockets into each piece of chicken breast with a small, sharp knife. Cut 4 discs of butter about 3/4-inch thick and nest one into each chicken breast in the cut pockets.