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-> [Chicken, Grilled, Hot & Spicy, Poultry] -> [Rosemary-grilled chicken with black-pepper shallot butter Recipe] |
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Rosemary-grilled chicken with black-pepper shallot butter
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| Artist: |
_ |
| Categories: |
Chicken, Grilled, Hot & Spicy, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| large | Chicken breasts, with skin | | | -(1 ?Lb) | | 1
| tbsp | Oil | | 2
| tbsp | Fresh rosemary, minced | | | Salt | | | Pepper | | | BLACK-PEPPER and SHALLOT | | | -BUTTER: | | 1
| | Shallot | | | Tbl butter, softened | | 1/2
| tbsp | Cracked black peppercorns | | 1
| | Lemon |
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Procedures:
| 1 | Preparation: rub chicken breasts with oil and rosemary; sprinkle with salt and pepper. | | 2 | For the butter. | | 3 | Mince the shallot. | | 4 | Cream the butter, then beat in the shallot and cracked peppercorns. | | 5 | Season to taste with fresh lemon juice. | | 6 | Shape into a 1-inch log, wrap in plastic, and refrigerate. | | 7 | Note: recipe can be made to this point several hours ahead. | | 8 | Wrap and refrigerate chicken. | | 9 | Cooking and serving: heat grill or broiler. | | 10 | Grill or broil chicken, turning once, until cooked through, about 10 minutes. | | 11 | Place cooked chicken on warmed plates. | | 12 | Top each chicken breast with a ?inch slice of black-pepper shallot butter. | | 13 | Makes 4 servings. | | 14 | [cooks; may/jun 1988] |
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