Chicken Paillards with Orange Thyme Butter -

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Chicken Paillards with Orange Thyme Butter

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By Culinary Institute of America

Posted July 23rd, 2007

This article is reprinted with permission from Cooking at Home with The Culinary Institute of America, by The Culinary Institute of America, (2003, Wiley)

Cooking at Home with The Culinary Institute of America

Servings:	4
Author Notes:	Boneless chicken breasts, like boneless pork or veal, can be pounded into thin, even cutlets -- sometimes called paillards -- to ensure rapid cooking by grilling or sautéing. Adjust the weight of the mallet and strength of the blow to match the meat. Chicken, for example, requires a more delicate touch than pork. Be careful not to tear or overstretch the meat while pounding it.
Ingredients:	4 tablespoons unsalted butter 2 tablespoons ground almonds 1 tablespoon fresh orange juice 1 teaspoon fresh thyme leaves 1/2 teaspoon grated orange zest 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 boneless, skinless chicken breasts vegetable oil for brushing
Instructions:	For the orange-thyme butter, blend the ingredients in a small bowl. Transfer onto a piece of plastic wrap. Roll into a 1-inch cylinder and secure the ends by twisting. Chill until firm, about 2 hours. Trim the chicken breasts of excess fat. Pull away the tenderloin from the underside of each breast and reserve for another use. Make a cut through the thickest part of the breast to butterfly it. Open each breast between sheets of parchment or plastic wrap and pound it to an even 1/4-inch thickness to make a paillard. Prepare a grill for a hot fire. Season the paillards with salt and pepper and brush lightly with oil. Grill on the first side until marked, 1-2 minutes. Tun and grill on the second side until the edges of the paillards are white and the surfaces appear moist -- 1 to 2 minutes more. Top each paillard with a slice of the compound butter and serve.