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Post by :Punch_M6.Net
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :613
Click below to download : Outdoor_cooking - Chicken - Chicken Breasts With Cilantro Lime Butter (Format : PDF)
Outdoor_cooking - Chicken - Chicken Breasts With Cilantro Lime Butter
Cilantro Lime Butter:6 T. butter - softened
1 small lime
1 small shallot
3 T. fresh cilantro - minced
1/4 t. salt and pepper, to taste
1/8 t. cayenne pepper
Chicken and Marinade:
2 whole split chicken breasts with wings
salt and pepper
1 medium lime
2 T. olive oil
1 1/2 T. fresh cilantro - minced
For Cilantro Lime Butter: Cream the butter. Grate 1/2 t. zest and squeeze 1 1/2 t. juice from the lime. Beat zest and juice into the butter. Peel and mince the shallot. Stir into the butter. Stir in the cilantro and salt, pepper and cayenne. Transfer mixture onto a sheet of plastic wrap and roll into a one inch log; set aside. (Can refrigerate butter overnight or freeze up to one month.)
For Chicken and Marinade: Remove the top two thirds of each chicken wing, leaving the segment nearest the breast meat attached. Cut off the knobby wing joints and scrape around the bones.
Mix 2 T. lime juice, olive oil, cilantro, 1 t. salt and 1/2 t. pepper. Put chicken in a plastic zipper bag and pour marinade over. Marinate for 2 hours or overnight.
Cooking: Bring butter to room temperature. Heat a grill or adjust oven rack to high position and heat broiler. Grill or broil the chicken breasts until the juices run clear when pierced in the thickest part of the breast, turning once, 7 to 8 minutes per side.
Serving: Transfer chicken breasts to warm dinner plates and top each serving with a tablespoon of herb butter. Serves 4.
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Time: About 20 minutes 1 tablespoon olive oil 2 thick slices tomato 2 chicken breast halves, about 3/4 pound Salt and freshly ground black pepper 1/2 cup freshly grated Parmesan 1 teaspoon thyme leaves, plus 2 sprigs of thyme, or 8 basil leaves 10 small black olives, pitted Take 2 sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use the olive oil to smear a patch in the center of the foil, large enough to fit the chicken on. In the center, make a bed of the tomato slices, then top with
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