HERB BARBECUED BREASTS

Serves 4

Frank always removes the skin from chicken, and often, that means losing some of the herbs and spices. I like this recipe because even if you remove the skin at the end of the barbecuing, the flavoring is still there.

4 chicken breast halves

1/2 cup softened butter or margarine

2 tablespoons chopped scallions

2 tablespoons minced, fresh parsley

1 and 1/2 teaspoons minced, fresh rosemary, or 1/2 teaspoon dried

1/2 teaspoon salt or to taste

1 small clove garlic, minced

1/8 teaspoon ground pepper

Working from the wide "neck end" of breasts use finger tips to carefully separate skin from meat to form a pocket. In a small saucepan combine remaining ingredients. Place about 2 tablespoons of butter mixture in pocket of each breast. Close skin flap at neck edge with a small skewer or toothpick. Melt remaining butter mixture and reserve for basting. Grill chicken 6 to 8 inches above medium-hot coals for 25 to 30 minutes or until cooked through turning and basting chicken every 8 to 10 minutes with butter.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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