Nine-time national team member and 2004 Olympic gold medalist Bryan Volpenhein took time off from rowing following the 2005 World Championships to go to culinary arts school at The Art Institute of Seattle.

Starting in February, 2008, Bryan will be providing us a monthly recipe. This month's is a Roasted Chicken Breast w/ Jalapeno Orange Butter.

Roasted Chicken Breast w/ Jalapeno Orange Butter

2 Chicken breast, skin on*
2 T Olive oil

1 Jalapeno, finely minced
Zest of one orange
2 tsp orange juice
1 tsp fresh thyme
3/4 stick, salted butter at room temp
Salt
Pepper

For the compound butter:

Combine jalapeno, zest, juice, thyme and butter in a bowl and season with pepper. Mash all ingredients together with a fork until well combined and evenly distributed. Lay a piece of plastic wraps on the cutting board and put butter in the middle. Form into a log and roll with plastic wrap, twisting the ends. Chill until hard.

For the Chicken:

Pre-heat oven to 425 degrees. Season chicken on all sides. Heat large, ovenproof sauté pan over medium heat. Sear chicken breast skin side down for 3-4 minutes, or until golden brown. (When it’s ready to be turned, it will release from the pan. If it doesn’t, give it some more time. This takes patience.) Turn and cook for 3-4 more minutes, basting the chicken with the pan juices several times. Cut two 1/4” slices of the compound butter and place one on each chicken breast. Put in the oven and roast for 10 minutes, or until chicken reaches 165 degrees in the center. Baste with pan juices several times during roasting. Remove from oven and set on plate or cutting board to rest for 5-8 minutes.

* You can use any cut of chicken you want. I like the skin on because it holds the flavor of the butter well. (If you use bone-in chicken breast, increase cooking time to 15 minutes.) This butter would be very good on a piece of salmon or also with pork chops. Cook the meat the same way. You will also have enough butter to do about 6-8 breasts.