Chicken Paillards with Orange-Thyme Butter

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.