Chicken Paillards With Orange-Thyme Butter Recipe

Ingredients

• 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

How to make Chicken Paillards With Orange-Thyme Butter

1. Prepare orange-thyme butter by combining butter, ground almonds, orange juice, thyme leaves, orange zest, salt and pepper in small bowl.
2. Mix well.
3. Transfer onto a piece of plastic wrap.
4. Roll into a 1-inch diameter cylinder; secure ends by twisting plastic.
5. Chill butter until firm, about 2 hours.
6. Open chicken breast halves and “butterfly” each piece by making a cut in the thickest part of the breast.
7. Spread open chicken breasts between sheets of parchment or plastic wrap; pound to an even ¼-inch thickness to make a paillard.
8. Prepare gas or charcoal grill.
9. Sprinkle chicken breasts with additional salt and pepper; brush lightly with vegetable oil.
10. Place on grill and cook, turning, until done throughout, about 2 to 3 minutes per side or until done.
11. To serve, top each paillard with a slice of orange-thyme butter.

Notes