Rosemary-grilled chicken with black-pepper shallot butter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Chicken breasts, with skin (1 1/2 Lb) |
| 1 | tablespoon | Oil |
| 2 | tablespoons | Fresh rosemary, minced |
| Salt | ||
| Pepper | ||
| BLACK-PEPPER and SHALLOT BUTTER: | ||
| 1 | Shallot | |
| Tbl butter, softened | ||
| ½ | tablespoon | Cracked black peppercorns |
| 1 | Lemon | |
Directions
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 ¼-inch slice of black-pepper shallot butter.
Makes 4 servings.
[COOKS; May/Jun 1988] Posted by Fred Peters.