| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | La, Times | 4 | servings | |
INGREDIENTS
| === GARLIC BUTTER === | ||
| 1/4 | c | Butter |
| 2 | lg | Garlic cloves; minced |
| 1/4 | ts | Black pepper |
| 1 | ts | Lemon juice |
| === CHICKEN === | ||
| 4 | Boneless skinless chicken breast halves | |
| 2 | tb | Olive oil |
| 1/4 | ts | Salt |
| 2 | Pinches Pepper |
INSTRUCTIONS
GARLIC BUTTER: Mash butter, garlic, pepper and lemon juice together in small bowl, using fork. Butter should be of uniform texture and slightly coarse. Don't over-mix to completely smooth texture or it will take too long to firm up. Place softened butter on piece of plastic wrap and form into log, using plastic to form casing. Place butter in freezer to firm up until just before serving the meal. Butter will firm up faster if you place it directly on freezer shelf. At last minute, remove plastic wrap and slice log into 8 pieces. CHICKEN: Coat chicken with olive oil, salt and pepper in bowl. Grill, broil or pan-grill chicken 4 to 6 minutes on each side. Top with 1 to 2 slices of garlic butter. Serve immediately. Yields 4 servings. Each serving: 371 calories; 341 mg sodium; 108 mg cholesterol; 40 grams fat; 1 gram carbohydrates; 25 grams protein; 0.03 gram fiber Recipe Source: Los Angeles Times - 11-11-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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