4 Tbsp unsalted butter at room temperature
4 Tbsp Newman's Own® Salsa (mild, medium, or hot)
1 tsp grated orange zest
½ cup flour
½ tsp salt
¼ tsp cayenne pepper
2 whole chicken breasts, skinned, boned, and halved
¼ cup fresh orange juice
2 Tbsp vegetable oil
orange slices for garnish
In a food processor, process the butter, salsa, and orange zest until smooth. Spoon the butter onto a sheet wrap and shape into a log. Wrap tightly and freeze.
Combine the flour, salt, and cayenne on a plate. Dip the chicken pieces, one at a time, in the orange juice and then in the seasoned flour; shake off the excess. Discard the juice.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken in one layer and cook, turning once, until golden brown and cooked through, about 7 to 8 minutes depending on thickness. Place on dinner plates.
Cut the cold orange butter into 4 pieces and put a piece on each chicken breast. Garnish with orange slices and serve at once.
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