A delicious recipe from the Culinary Institute
of America, Hyde Park, NY
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
1/2 teaspoon grated orange zest
1/4 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 1/4-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.
Nutrition Analysis, Per Serving: 330 calories;
24 g fat; 9 g saturated fat; 1 g carbohydrate
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
