Seared Chicken Breasts With Cranberry Pecan Butter

Yield:

6.0 servings

Added:

November 30, 2009

Creator:

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Ingredients

Cranberry Pecan Butter:
2 cups fresh cranberries
1/2 cup fresh orange juice
1/2 cup sugar
Grated zest of 1 orange
1 1/2 sticks unsalted butter, at room temperature
1/2 cup finely chopped toasted pecans
Chicken:
1/2 cup fruity olive oil
1 cup fresh orange juice
2 tablespoons chopped fresh rosemary
Salt and freshly ground pepper to taste
6 boneless, skinless whole chicken breasts

Preparation

1
Prepare the cranberry pecan butter: Combine the cranberries, the 1/2 cup of orange juice, the sugar, and orange zest in a small saucepan.
2
Heat to boiling over medium-high heat.
3
Reduce the heat and simmer, stirring occasionally, for 15 minutes. Let teh cranberries cool to room temperature.
4
Puree teh cooled cranberries in a blender or food processor fitted with the steel blade.
5
Cream the butter in a medium bowl, then beat in teh puree.
6
Beat the pecans into the mixture.
7
Store the butter in teh refrigerator, but bring to room temperature when ready to serve.
8
Whisk together the olive oil and 1 cup oragne juice.
9
Stir in the rosemary and season with salt and pepper.
10
Place the chicken breasts in a shallow dish and pour over the marinade. Let marinate at room temperature for 1 hour.
11
Prepare charcoal or wood chips for grilling.
12
Remove the chicken breasts from the marinade and grill them a few inches above the hot coals, basting continually with the letover marinade, 3 to 4 minutes per side.
13
Top each chicken breast with a generous rounded scoop of the cranberry pecan butter and serve.

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