Preheat an oven to 175°C
Toss the chicken breast with olive oil, Italian seasoning, a pinch of salt, and a pinch of ground black pepper
Line the baking tray with parchment paper
Lay the chicken breast on the parchment paper
Bake the chicken breast for 25-30 min or until cooked through
Add courgette to a steamer (or you can use a pot with a metal strainer or colander) and steam for about 5 min
Melt the butter in a pourable container, either in the microwave or on the stovetop
In a heat-proof mixing bowl, whisk the egg yolk and lemon juice together
The mixture should get thicker and increase in volume
Pour some water into the separate saucepan to cover the bottom
Bring to a boil and reduce the heat to medium so that water only simmers
Place the bowl with egg and lemon juice mixture over top of the saucepan, making sure that the water is not touching the bottom
Continue whisking rapidly
Whisk in the melted butter until the sauce has thickened and is light and fluffy
Remove from the heat and gently whisk in salt and ground black pepper to taste
Assemble the cooked chicken breast, steamed courgette, Hollandaise sauce on a plate
Enjoy!
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