Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill
chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with cilantro herb butter. Garnish with parsley, if desired. Serve as butter is melting.
Scampi Butter, recipe follows
2 tablespoons finely chopped fresh cilantro leaves Follow the scampi butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh
cilantro. Yield: 12 servings
1 tablespoon minced garlic 2 tablespoons minced red onion 1 tablespoon chopped fresh
parsley leaves 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Dash
white pepper Dash
Worcestershire sauce 1 lemon, juiced 1 tablespoon white wine In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.
http://www.foodnetwork.com/recipes/george-stella/cilantro-grilled-chicken-breast-recipe/index.html
My review: was not able to grill today so I seasoned my chicken breasts as directed and pan fried it in a little olive oil on medium-high heat. The butter melted down perfectly over the chicken and the flavors blended well and melted in my mouth. I am going to try the butter on hamburgers next...It tasted like something restaurant quality! There was no time to get a picture of it as it disappeared so quickly! 