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Chicken Paillards With Orange-Thyme Butter

Chicken Paillards With Orange-Thyme Butter Recipe

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Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
4 tablespoons unsalted butter, softened
2 tablespoons almonds, ground
1 tablespoon orange juice
1 teaspoon thyme leaves
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup vegetable oil


  1. 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.
  2. 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 paillard-style.
  3. 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.
  4. To serve, top each paillard with a slice of orange-thyme butter.

Note

Recipe courtesy of the National Chicken Council




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