|
Chicken Paillards w/Orange-Thyme Butter |
|
4 chicken breast halves, boneless and skinless 1/3 cup vegetable oil 4 Tbs. unsalted butter, softened 2 Tbs. almonds, ground 1 Tbs. orange juice 1 tsp. thyme leaves 1/2 tsp. grated orange zest 1/4 tsp. salt 1/8 tsp. black pepper Prepare orange-thyme butter by combining butter, ground almonds, orange juice, thyme leaves, orange zest, salt and pepper in small bowl. Mix well. Transfer onto a piece of plastic wrap. Roll into a 1-inch diameter cylinder; secure ends by twisting plastic. Chill butter until firm, about 2 hours. Open chicken breast halves and butterfly each piece by making a cut in the thickest part of the breast. Spread open chicken breasts between sheets of parchment or plastic wrap; pound to an even 1/4-inch thickness to make a paillard. Prepare gas or charcoal grill. Sprinkle chicken breasts with additional salt and pepper; brush lightly with vegetable oil. Place on grill and cook, turning, until done throughout, about 2 to 3 minutes per side or until done. To serve, top each paillard with a slice of orange-thyme butter. Makes 4 servings. |
