Rosemary-grilled chicken with black-pepper shallot butter

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rosemary-grilledchickenwithblack-peppershallotbutter

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

[COOKS; May/Jun 1988] Posted by Fred Peters.