Marinated chile chicken with pine nut and cilantro butter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Pure chipotle chile powder |
| ¼ | cup | Plus 1 tbs chopped cilantro |
| 4 | Boneless chicken breasts with skin on (6oz ea) | |
| 8 | tablespoons | Butter (1 stick) |
| ¼ | cup | Pine nuts |
| Salt and pepper to taste | ||
Directions
Mix together the olive oil, lemon juice, chile powder, and 1 tbs of the chopped cilantro to make a marinade. Marinate the chicken breasts in this mixture for at least 2 hours in the refrigerator. Remove the chicken and save the marinade.
Grill or saut the chicken over medium heat for 6-8 minutes per side or until it is cooked through. Set aside and keep warm while you make the sauce. Just before serving, remove the skin.
In a skillet over low heat, blend the reserved marinade, butter, pine nuts, remaining cup cilantro and salt and pepper to taste. When the butter has melted, serve the sauce over the cooked chicken.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 141 Submitted By DIANE LAZARUS On 07-14-95