ROSEMARY-GRILLED CHICKEN WITH BLACK-PEPPER SHALLOT BUTTER
Category: Chicken, Spicy
Yield: 4 servings
4 lg Chicken breasts, with skin BLACK-PEPPER and SHALLOT
-(1 1/2 Lb) -BUTTER:
1 tb Oil 1 Shallot
2 tb Fresh rosemary, minced Tbl butter, softened
Salt 1/2 tb Cracked black peppercorns
Pepper 1 Lemon
PREPARATION: Rub chicken breasts with oil and rosemary; sprinkle with salt
For The Butter. Mince the shallot. Cream the butter, then beat in the
shallot and cracked peppercorns. Season to taste with fresh lemon juice.
Shape into a 1-inch log, wrap in plastic, and refrigerate.
NOTE: Recipe can be made to this point several hours ahead. Wrap and
COOKING and SERVING: Heat grill or broiler. Grill or broil chicken,
turning once, until cooked through, about 10 minutes. Place cooked chicken
on warmed plates. Top each chicken breast with a 1/4-inch slice of
black-pepper shallot butter.
Makes 4 servings.
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