Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cilantro-Lime Butter:
6 tb Butter -- softened
1 sm Lime
1 sm Shallot
3 tb Cilantro Leaves -- minced
1/4 ts Salt And Pepper -- to taste
1/8 ts Cayenne Pepper
Chicken And Marinade:
2 Whole Split Chicken Breasts
With wings, skin and
Bones (1 1/2 pounds)
Salt And Pepper
1 md Lime
2 tb Olive Oil
1 1/2 tb 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 salt, 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 butter
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 breast 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 turn to coast each side of chicken
breasts in the marinade. Set chicken aside at room temperature for 2
hours (Can cover and regrigerate overnight). Cooking: If the
cilantro-lime butter has been refrigerated, bring it 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 with a tablespoon of herb butter. Recipe By
: Cooks March 1989, pg. 38 From: Dscollin#aol.Com Date: Thu, 16 Feb
1995 15:20:37 ~0500

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