Chicken Paillards

w/Orange-Thyme Butter

4 chicken breast halves, boneless

and skinless

1/3 cup vegetable oil

4 Tbs. unsalted butter, softened

2 Tbs. almonds, ground

1 Tbs. orange juice

1 tsp. thyme leaves

1/2 tsp. grated orange zest

1/4 tsp. salt

1/8 tsp. 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.

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