Use a sharp knife to carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through, so it can be stuffed with herbs.
Pound each chicken breast to an even thickness of about 1.5 cm (half an inch) using a meat mallet or rolling pin. This ensures uniform cooking and juiciness.
Mix lemon zest, minced garlic, soy sauce, and a splash of lemon juice in a small bowl. Marinate the chicken breasts in this mixture for at least 30 minutes, allowing the flavors to penetrate and tenderize the meat.
Heat a skillet or frying pan over medium-high heat until hot, then add the olive oil, swirling to coat the surface.
Place the marinated chicken breasts in the hot pan, searing for 3-4 minutes until golden brown on one side. Flip carefully with tongs.
Continue cooking for another 3-4 minutes on the other side, checking that the chicken develops a nice crust and is cooked through. Use a meat thermometer to ensure an internal temperature of 75°C (165°F).
Once cooked, remove the chicken breasts from the pan and let them rest for 5 minutes. This helps keep the juices locked in, ensuring each bite is tender and juicy.
Open each chicken pocket carefully and stuff with chopped fresh herbs, pressing gently to distribute evenly.
Squeeze fresh lemon juice over the stuffed chicken for a bright, tangy finish, then serve immediately.
Slice the chicken crosswise and arrange on plates, garnished with extra herbs if desired. Enjoy the juicy, herb-filled bites!
