[CH] Last Night's Dinner - Grilled Chicken w/Green Chile Butter
RisaG (radiorlg@home.com)
Wed, 25 Jul 2001 08:04:13 -0400
This was last night's dinner. Original recipe for the Chile Butter came from
Vegetarian Cooking for Everyone by Deborah Madison, a real bible of
vegetarian cooking. I used my Ring of Fire Cayenne instead of the jalapenos
or serranos she asked for. I used Key Lime Juice for the lime juice, as I
had some in a small bottle. It was delicious, served on top of the chicken
and mixed into the pilaf.
* Exported from MasterCook *
Grilled Chicken with Green Chile Butter
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Chiles Grilling
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small boneless skinless chicken breast halves -- washed &
dried
salt and pepper
Chipotle Marinade (from bottle) -- or your favorite
Butter:
2 green chiles -- * I used cayenne
zest & juice of 1 lime
1 stick unsalted butter
2 tbsp cilantro -- chopped
1 scallion (green & white parts) -- chopped
pinch salt (a few)
1/4 tsp ground coriander
For chile butter: In food processor, place chiles and lime zest. Pulse a
couple of times. Add the rest of the ingredients and puree. Put on wax paper
and mold into a cigar shape. Refrigerate, or freeze, until use.
For chicken: Sprinkle salt and pepper on both sides of chicken. Place in a
bowl and cover with marinade. Refrigerate from 1 hr to 4 hours.
When ready to cook, preheat George Foreman Grill. When hot, remove chicken
from marinade and let excess drip off. Cook for 5 minutes. When done, there
should be no pink inside and all juices should run clear.
- - - - - - - - - - - - - - - - - -
Serving Ideas : bulghur pilaf
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 7/20/01