Chicken Paillards with Orange-Thyme Butter - Culinary Institute of America
Terrific flavor for late spring or early summer -- a flattened grilled chicken breast with orange and thyme.
"We really enjoyed this. As with the other post, we agree, chicken tends to get a bit boring. We were very pleased. I used fresh thyme and everyone enjoyed. Thanks for the great recipe."- ChrisFink
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Chicken Paillards with Orange-Thyme Butter - Culinary Institute of America Preparation
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 -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- 3 minutes per side or until done. 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
Republished with permission, National Chicken Council
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