4 skinless boneless chicken breast halves, boneless, skinless
salt and pepper, to taste
1 teaspoon garlic, chopped
1 tablespoon vegetable oil
2 ounces red pepper butter
Servings: 4
1. Trim any excess fat from the breasts. Split each breast into two pieces by removing the small piece of cartilage that joins the halves.
2. Season the breasts with the salt, pepper and garlic. Coat the breasts on all sides with the vegetable oil.
3. Heat and prepare the grill.
4. Grill the chicken breasts until done, turning them to produce attractive cross-hatch markings.
5. Remove the chicken from the grill and place on a plate for service. Place a 1/2-ounce (15-gram) slice of red pepper butter on top of each breast. If necessary, place the plate under a broiler or salamander for a few seconds so that the butter begins to melt.
salt and pepper, to taste
1 teaspoon garlic, chopped
1 tablespoon vegetable oil
2 ounces red pepper butter
Servings: 4
1. Trim any excess fat from the breasts. Split each breast into two pieces by removing the small piece of cartilage that joins the halves.
2. Season the breasts with the salt, pepper and garlic. Coat the breasts on all sides with the vegetable oil.
3. Heat and prepare the grill.
4. Grill the chicken breasts until done, turning them to produce attractive cross-hatch markings.
5. Remove the chicken from the grill and place on a plate for service. Place a 1/2-ounce (15-gram) slice of red pepper butter on top of each breast. If necessary, place the plate under a broiler or salamander for a few seconds so that the butter begins to melt.
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