[Update my dinner status], I'm making this tonight.
62 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
US/Metric: [convert to metric]
Ingredients
Preparation
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 -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. Nutritional Information, Per Serving: 330 calories; 24 g fat; 9 g saturated fat; 1 g carbohydrate
Republished with permission, National Chicken Council
Cuisine: American
Main Ingredient: Chicken
Tags:
Low Sugar,
Diabetic,
Low Carb,
Spring,
Grill,
Main Dish,
Fall,
Summer,
Beautiful,
Simple and Elegant,
American,
Chicken,
Dinner,
Light,
Lunch,
Comforting
[edit]
Groups: Diabetic, Low Carb, Food Photography[edit]
