| 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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