| 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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