| 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 |
ts |
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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