As you can see in the accompanying photograph, this is an attractive dish. I tried it on our indoor electric grill and thought it was worth making over and over again.
1 roaster boneless breast or 1 thin sliced boneless roaster breast
Salt and ground pepper to taste
1/4 cup butter or margarine, at room temperature
2 tablespoons snipped fresh or frozen chives
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
2 tablespoons minced, fresh parsley
Remove tenderloin pieces from back of breast. Place breast pieces and tenderloins between sheets of plastic wrap and pound to 1/4-inch thickness to form 6 cutlets. Skip the preceding steps if using the thin sliced roaster breast. Brush with oil and season with salt and pepper. Combine butter, chives and tarragon. Reform into a bar and freeze to harden. Grill cutlets over hot coals, rotating the chicken on the grill to form crosshatch markings and turning completely over once. Or Broil 3″ from heat a few minutes on each side until lightly browned. Cut herb butter in slices. Sprinkle each slice with parsley and top with a butter slice. Serve immediately.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes