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       Title: Grilled Chicken Breasts With Cilantro-Lime Butter*
  Categories: chicken, main dish
       Yield: 4 servings
 
            Cilantro-Lime Butter:
       6    Butter; softened
       1    Lime
       1    Shallot
       3    Cilantro Leaves; minced
     1/4    Salt And Pepper; to taste
     1/8    Cayenne Pepper
            Chicken And Marinade:
       2    Split Chicken Breasts; with
            -wings, skin and
            ; bones (1 1/2 pounds)
            Salt And Pepper
       1    Lime
       2    Olive Oil
   1 1/2    Cilantro Leaves
 
   Preparation:  For the cilantro-lime
   butter, cream the butter.  Grate 1/2 teaspoon zest and squeeze
   1 1/2 teaspoons juice from the lime.  Beat zest and juice into the butter.
   Peel, mince, and stir in the shallot.  Stir in the cilantro, 1/4 teaspoon s
   alt, 1/4 teaspoon pepper, and cayenne
   pepper.  Transfer mixture to a sheet
   of plastic wrap and roll into a 1-inch log; set aside.  (Can refrigerate bu
   tter overnight or freeze up to 1 month.)
   For chicken and marinade:  Remove
   the top two thirds of each chicken wing, leaving the segment nearest the br
   east meat attached.  but off the knobby
   wing joints and scrape around the bones. Sprinkle with 1 teaspoon salt and
   1/2 teasoon pepper.  Squeeze 2 tablespoons
   lime juice into a nonreactive baking dish.  Stir in oil and cilantro and tu
   rn to coast each side of chicken breasts in the marinade. Set chicken aside
   at room temperature for 2 hours (Can cover and regrigerate overnight). Cook
   ing:  If the cilantro-lime butter has been refrigerated, bring it to room t
   emperature. 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 with a tablespoon of herb butter.
 
 
 
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   NOTES : Recipe from RobieLyn.
 
   #22-
 
   Contributor:  Cooks  March 1989, pg. 38
   Preparation Time:  0:00
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