Brined in salted water for a full hour, these airline chicken breasts are matched with a compound butter processed from garlic, lemon zest, lemon juice, and fresh basil, with ghee for the pan.
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Combine chicken breasts in medium bowl with water and salt to brine. Refrigerate one hour. Remove breasts from water and dry well.
Combine butter, garlic, lemon zest, lemon juice, and basil in food processor. Process until ingredients are well incorporated and butter is smooth.
Remove compound butter mixture from processor and divide into 4 equal portions. Set aside.
Preheat convection oven to 400°F.
Gently separate skin from breast, taking care not to tear it. Spread compound butter evenly between skin and breast. Season skin with salt and pepper.
Heat ghee in 12-inch sauté pan. Place breasts skin side down in pan. over medium-high heat to caramelize skin.
Transfer pan to oven and breasts for 15-20 minutes or until juices run clear. Do not turn chicken over while cooking. Serve skin side up.
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