INGREDIENTS

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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