Makes 6 servings
|1/3||cup Chili Butter|
|6||boneless chicken breast halves (about 6 ounces each)|
|Cilantro sprigs for garnish|
|Jicama-Cucumber Salad (recipe follows, optional)|
|Flour Tortillas (optional)|
- Prepare Chili Butter.
- Cut Chili Butter crosswise into 1/8-inch-thick slices. Carefully loosen skin at one end of each chicken piece; insert 1 slice of Chili Butter under skin of each piece.
- Preheat broiler. Place chicken, skin side down, on greased rack of broiler pan; dot with some of remaining butter. Broil chicken, 6 inches from heat, 10 minutes or until tops are browned. Turn chicken over; dot with more of the remaining butter. Broil 10 minutes or until browned and juices run clear.
- To serve, top each piece with 1 slice of Chili Butter, if desired. Garnish, if desired. Serve with Jicama-Cucumber Salad and tortillas.
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