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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cooks' note:. | 2. Some sliced chicken breasts may not be of an even thickness. If necessary, put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4 inch thick. | 3. Special equipment: | 4. A well-seasoned large (2-burner) ridged grill. | 5. Prepare grill pan and start sauce:. | 6. Heat grill pan over moderate heat until hot. | 7. Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken. | 8. Make paillards:. | 9. Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). | 10. Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards on grill, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. | 11. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. | 12. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter. | 13. Finish sauce:. | 14. Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. | 15. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange juice	1/4	cup		27.9	6.4479999999999995	0.434	0.124
honey	1	tablespoon		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
cinnamon	1			-	-	-	-
hot red pepper flake	1/4	teaspoon		-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast	1 3/4		boneless	1365.3147	0.0	165.5047	73.4254
salt	1 1/4	1/4		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.