| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Gourmet, Poultry | 6 | Servings | |
INGREDIENTS
| 6 | Chicken breast halves withou | |
| Melted butter, as needed | ||
| Garnish: fresh tarragon or p | ||
| Hazelnut butter: | ||
| 8 | oz | Butter, divided |
| 1/4 | c | Hazelnuts, dry-roasted skin |
| 1/4 | c | Parmesan cheese |
| 1 | Lemon, zested | |
| 2 | t | Fresh tarragon, chopped |
| Salt and pepper, to taste |
INSTRUCTIONS
Recipe by: Lance Dean Velasquez, Moose's, San Francisco To grill chicken: rub with melted butter and grill. To make hazelnut butter, combine ingredients and blend until smooth. Roll into cylinder and chill. Top chicken with 2 slices of hazelnut butter. Serve with roasted new potatoes, grilled portabello mushrooms and sauteed escarole. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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