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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