2 large chicken breasts, halved
1 Tbs extra-virgin olive oil
1 Tbs fresh rosemary, minced
freshly ground black pepper
1 shallot, minced
¼ cup (½ stick) butter, softened
2 Tbs fresh rosemary, minced
juice of ½ lemon
Rub chicken with oil, rosemary, and pepper.
Grill over medium coals for 10-15 minutes, until cooked through, turning once.
Cream together butter ingredients.
Top each grilled chicken breast with rosemary butter.
Grilling with Fresh Herbs: 17 Easy and Delicious Recipes, 1989, Herb-Bits, Norwalk, CT