Note: I have called for regular boneless skinless chicken breasts but if you can find thin sliced boneless skinless chicken breasts you will not need to halve them horizontally; you will just need to pound them.

Also, this makes more butter than you will need for the recipe, but keep the extra in the freezer for topping steaks, chops, fish, seafood, biscuits, corn on the cob, roasted vegetables, rice and potatoes.

Serves 4

For the butter:

½ pound (2 sticks) unsalted butter, softened
1/3 cup finely minced pitted medjool dates
2 tablespoons minced shallot
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
2 teaspoons hot smoked paprika
½ teaspoon minced garlic
½ teaspoon kosher salt

Two boneless skinless chicken breasts
Chopped fresh parsley for garnish

Combine all the butter ingredients in a medium bowl and using an electric hand mixer mix well. Divide the butter in half, roll up each half of the butter in a log shape in plastic wrap or parchment paper and chill or freeze.

Place the chicken in the freezer for 30 minutes. Working with 1 breast at a time, very carefully cut the breast in half horizontally. Sprinkle water on a large piece of plastic wrap and place one of the chicken breast halves on top. Sprinkle more water on top of the chicken followed by another piece of plastic wrap and, using a rolling pin, flatten the chicken breast until it is about ¼ inch thick. Repeat with the remaining chicken breast halves.

Cut 8 slices of the butter and arrange them on a plate.

Preheat a grill or grill pan over medium heat. Season the chicken breasts with salt and pepper and brush with extra virgin olive oil on each side. Add the chicken breasts to the grill and grill them until they are just cooked through, about 2 minutes a side. Transfer the paillards to each of four plates and top each portion with 2 slices of butter. Sprinkle with parsley.