Marinated Chile Chicken With Pine Nut And Cilantro Butter Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 tbsp: Lemon juice,
1 tbsp: Pure chipotle chile powder,
1/4 cup: Plus 1 tbs chopped cilantro,
4: Boneless chicken breasts with skin on, 6oz ea
8 tbsp: Butter, 1 stick
1/4 cup: Pine nuts,
Salt and pepper to taste,
Directions:
Mix together the olive oil, lemon juice, chile powder, and 1 tbs of
the chopped cilantro to make a marinade. Marinate the chicken breasts
in this mixture for at least 2 hours in the refrigerator. Remove the
chicken and save the marinade.
Grill or saut the chicken over medium heat for 6-8 minutes per side or
until it is cooked through. Set aside and keep warm while you make the
sauce. Just before serving, remove the skin.
In a skillet over low heat, blend the reserved marinade, butter, pine
nuts, remaining cup cilantro and salt and pepper to taste. When the
butter has melted, serve the sauce over the cooked chicken.
Vincents Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 141
Submitted By DIANE LAZARUS On 07-14-95
Source from luhu.jp
the chopped cilantro to make a marinade. Marinate the chicken breasts
in this mixture for at least 2 hours in the refrigerator. Remove the
chicken and save the marinade.
Grill or saut the chicken over medium heat for 6-8 minutes per side or
until it is cooked through. Set aside and keep warm while you make the
sauce. Just before serving, remove the skin.
In a skillet over low heat, blend the reserved marinade, butter, pine
nuts, remaining cup cilantro and salt and pepper to taste. When the
butter has melted, serve the sauce over the cooked chicken.
Vincents Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 141
Submitted By DIANE LAZARUS On 07-14-95
Source from luhu.jp
Tags
Poultry