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Nutrition Facts
Serving Size 172 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 300 mg 13%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 49 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Chicken Paillard with Chili Lime Butter
Prep Time
40 minutes
Cook Time
15 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Lb chicken breast
1 fresh cilantro bunches, chopped
4 garlic, finely minced
3 Tbsp Wyatt's Chili Lime Finishing Butter
3 Tbsp extra virgin olive oil
1/4 Tsp salt
1/4 Tsp pepper
1 grill spray, 6 second spray
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Instructions

1
Combine chicken, olive oil, chopped cilantro and minced garlic in resealable plastic bag, and marinate in refrigerator for at least 30 minutes, overnight is best.
2
Preheat grill to medium-high or 350-375ºF.
3
Remove marinated chicken from bag and discard any juices. Season both sides of chicken with salt and pepper. Allow chicken to sit once seasoned for 10 minutes before grilling.
4
In small saucepan melt chili lime butter until just bubbling, then cut heat and reserve to pour over chicken once grilled.
5
Grill chicken breasts for about 3-5 minutes per side, or until chicken’s internal temperature reaches 165ºF. Using thin breast that is called for in recipe it takes 3-5 minutes per side, using full chicken breast allow at least double that time for chicken to reach an internal temperature of 165ºF.
6
Once Chicken is fully cooked, allow to rest and pour the warm chili lime butter over the chicken and garnish with more chopped cilantro.

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