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1. Add the salsa, butter and orange zest to a food processor and process until smooth.
2. Spoon the mixture onto a piece of parchment paper and wrap up in the shape of a log.
3. Cover with plastic wrap and freeze overnight.
4. Add the flour, salt and cayenne pepper to a shallow baking dish and mix well.
5. Place the orange juice into a small bowl.
6. Dip the pieces of chicken into the orange juice then dredge in the seasoned flour, shaking off the excess.
7. Toss the remaining orange juice.
8. Heat the oil in a large, nonstick skillet over medium-high heat.
9. Add the chicken in small batches, frying until golden brown and the centers are no longer pink, which takes about 7 to 8 minutes.
10. Arrange on individual dinner plates.
11. Slice the orange butter into 4 equal portions and place on top of each chicken breast.
12. Serve garnished with orange slices and enjoy.
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