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Chicken >> Chicken Paillards With Orange-thyme Butter
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Chicken >> Chicken Paillards With Orange-thyme Butter


4 Chicken Breast Halves, Boneless And Skinless 1/3 Cup Vegetable Oil 4 Tablespoons Unsalted Butter, Softened 2 Tablespoons Almonds, Ground 1 Tablespoons Orange Juice 1 Teaspoon Thyme Leaves ½ Teaspoon Grated Orange Zest ¼ Teaspoon Salt 1/8 Teaspoon 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 ¼-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. You can serve with your family and friends.
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