| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dishes |
4 |
Servings |
INGREDIENTS
|
|
Cilantro-Lime Butter: |
| 6 |
tb |
Butter — softened |
| 1 |
sm |
Lime |
| 1 |
sm |
Shallot |
| 3 |
tb |
Cilantro Leaves — minced |
| 1/4 |
ts |
Salt And Pepper — to taste |
| 1/8 |
ts |
Cayenne Pepper |
|
|
Chicken And Marinade: |
| 2 |
|
Whole Split Chicken Breasts |
|
|
With wings, skin and |
|
|
Bones (1 1/2 pounds) |
|
|
Salt And Pepper |
| 1 |
md |
Lime |
| 2 |
tb |
Olive Oil |
| 1 1/2 |
tb |
Cilantro Leaves |
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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