Chicken Paillards with Orange-Thyme Butter

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins


4-- chicken breast halves, boneless and skinless
1/3cup vegetable oil
4tablespoons unsalted butter, softened
2tablespoons almonds, ground
1tablespoon orange juice
1teaspoon thyme leaves
1/2teaspoon grated orange zest
1/4teaspoon salt
1/8teaspoon black pepper


  1. 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.
  2. 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 ¼-inch thickness to make a paillard.
  3. 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 1 – 2 minutes per side.
  4. To serve, top each paillard with a slice of orange-thyme butter. 

From the Culinary Institute of America, Hyde Park, N.Y.

Nutritional Info *per serving

  • Calories 420
  • Glycemic Load .20
  • Fat 34g
  • Saturated Fat 10g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 9g
  • Cholesterol 105mg
  • Sodium 210mg
  • Potassium 250mg
  • Carbohydrate 1g
  • Fiber 0g
  • Sugars 0g
  • Protein 27g
  • Trans Fat 1g
  • Vitamin A 8%
  • Vitamin C 4%
  • Calcium 2%
  • Iron 6%