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      Title: Grilled Chicken Breasts With Cilantro Lime Butter
 Categories: Chicken
      Yield: 4 Servings

           Cilantro Lime Butter:
      6 tb Butter; softened
      1    Lime
      1    Shallot
      3 tb Cilantro; minced
    1/4 ts Salt & pepper; to taste
    1/8 ts Cayenne
           Chicken And Marinade:
      2    Chicken breasts (1-1/2 lb);
           - split, with wings, skin,
           - and bones
           Salt & pepper
      1    Lime
      2 tb Olive oil
  1 1/2 tb Cilantro

  Cilantro Lime Butter:

  Cream the butter. Grate 1/2 ts zest and squeeze 1-1/2 ts juice from
  the lime. Beat zest and juice into the butter. Peel, mince, and
  stir in the shallot. Stir in the cilantro, 1/4 ts salt, 1/4 ts
  pepper, and cayenne. Transfer mixture to a sheet of plastic wrap
  and roll into a 1" log; set aside. Can refrigerate butter overnight
  or freeze up to 1 month.

  Chicken And Marinade:

  Remove the top 2/3rds of each chicken wing, leaving the segment
  nearest the breast meat attached. Cut off the knobby wing joints
  and scrape around the bones. Sprinkle with 1 ts salt and 1/2 ts
  pepper. Squeeze 2 tb lime juice into a nonreactive baking dish.
  Stir in oil and cilantro and turn to coast each side of chicken
  breasts in the marinade. Set chicken aside at room temperature for
  2 hours. Can cover and regrigerate overnight.

  Cooking:

  If the cilantro-lime butter has been refrigerated, bring it to room
  temperature. Heat a grill, or adjust oven rack to high position and
  heat broiler. Grill or broil the chicken breasts until the juices
  run clear when pierced in the thickest part of the breast, turning
  once, 7 to 8 minutes per side.

  Serving:

  Transfer chicken breasts to warm dinner plates and top each with
  1 tb herb butter.

  Recipe by RobieLyn

  Recipe FROM: Cooks, Mar 1989, p.38

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