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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
  and pepper.
  
  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
  refrigerate chicken.
  
  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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