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From the Culinary Institute of America, Hyde Park, NY

Serves 4

4 chicken breast halves, boneless and skinless
1/3 cup vegetable oil
4 TBLS unsalted butter, softened
2 TBLS almonds, ground
1 TBLS 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 1 – 2 minutes per side.

To serve, top each paillard with a slice of orange-thyme butter.

Nutritional Information, Per Serving:
330 calories; 24 g fat; 9 g saturated fat; 1 g carbohydrate

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