Chicken With Orange Salsa Butter

This is quick and good. Serve over a Watkins Harvest Treasures Rice or spinach pasta.

4 Tbsp. Unsalted Butter at room temperature
4 Tbsp.Watkins J.R.'s Thick & Chunky Salsa or Watkins Inferno Sauce
1 teas. Watkins Orange Peel
1/2 Cup Flour
1/2 teas. Salt
1/4 teas. Watkins Cayenne Pepper
2 Whole Chicken Breasts, skinned, boned, and halved
1/4 Cup Fresh Orange Juice
2 Tbsp. Watkins Original Grapeseed Oil
Orange Slices for garnish

In a food processer, process the butter, salsa and orange peel until smooth. Spoon the butter onto a sheet of plastic wrap and shape into a log. Wrap tightly and freeze. Combine the flour, salt, and Cayenne on a pie plate. Dip the chicken pieces, 1 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 1 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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