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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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 4|
|Calories from Fat: 251 (51%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 167.4mg||52 %|
|Sodium 235.4mg||8 %|
|Potassium 640mg||17 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.9g|
|Protein 55.3g||79 %|
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Calories per serving: 488
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