4 tablespoons unsalted butter at room temperature
4 tablespoons salsa of your choice, mild, medium, or hot
1 teaspoon grated orange zest
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 whole chicken breasts (8 ounces each), skinned, boned, and halved
1/4 cup fresh orange juice
2 tablespoons 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.
Hamilton Beach 10-Cup Food Processor, with Bowl Scraper