Yield: 6 servings
Measure | Ingredient |
---|---|
6 \N | Chicken breast halves withou |
\N \N | Melted butter; as needed |
\N \N | Garnish: fresh tarragon or p |
\N \N | Hazelnut butter: |
8 ounces | Butter; divided |
¼ cup | Hazelnuts, dry-roasted; skin |
¼ cup | Parmesan cheese |
1 \N | Lemon; zested |
2 teaspoons | Fresh tarragon; chopped |
\N \N | Salt and pepper; to taste |
Recipe by: Lance Dean Velasquez, Moose's, San Francisco To grill chicken: rub with melted butter and grill. To make hazelnut butter, combine ingredients and blend until smooth. Roll into cylinder and chill. Top chicken with 2 slices of hazelnut butter. Serve with roasted new potatoes, grilled portabello mushrooms and sauteed escarole.