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GRILLED CHICKEN BREAST WITH JALAPENO BUTTER, CORN & PEPPERS


Yield: 8 servings

8  6 oz boneless chicken breasts

JALAPENO BUTTER
Step One
1    Jalapenos
Thai Chile Paste
1    Garlic; clove
2 tb Lime juice
1/4 ts Salt

Step Two
4 tb Butter; in chunks


CORN & PEPPERS
Step One
1    Green peppers; diced
1    Red peppers; diced
4 c  Corn kernels
3    Sage; leaves
1 1/2 c  Water
1/2 ts Salt

Step Two
2 tb Butter


JALAPENO BUTTER DIRECTIONS
[1) Combine ingredients of step One in cuisinart and puree.
 
[2) Add 4 T butter one at a time to make butter.
     Roll into 4" roll.  Chill.
 
CORN & PEPPERS DIRECTIONS
[1) Cook Vegetables in water until tender, about 10 minutes.
 
[2) DRAIN vegetables and toss with 2 T butter.
    

For service, place sauteed vegetables on plate, chicken on top, then butter.   Garnish with Cilantro leaves.
 

 

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