Terrific flavor for late spring or early summer -- a flattened grilled chicken breast with orange and thyme. Ingredients 4 chicken breast halves boneless and skinless 1/3 cup vegetable oil 4 tablespoon unsalted butter softened 2 tablespoon almonds ground 1 tablespoon orange juice 1 teaspoon thyme leaves 1/2 teaspoon Orange zest grated 1/4 teaspoon Salt tsp salt 1/8 teaspoon black pepper

Instructions
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 1/2-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.

A variation on this recipe is also hosted on BigOven.com as recipe number 158445.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings    posted as 158445
     National Chicken Council

notes: 

Cuisine:   American

Main Ingredient:   Chicken