Grilled Butterflied Chicken Breasts with Cilantro-Lime Butter
The main reason I chose to make this chicken tonight was because I needed to make something quick that I didn't have to shop for. The snap peas had been in the refrigerator for a few days, so they needed to be consumed as well. The chicken was good. Not great, but good. I like butterflied chicken breasts because they cook evenly and don't get dried out.
- Grilled Butterflied Chicken Breasts with Cilantro-Lime Butter (Fine Cooking #65, July 2004, p. 86C)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
- Sautéed Sugar Snap Peas with Garlic and Onion
That chicken was on my to-do list. Now I can't decide. I guess I'll keep it on the list, probably for some night like you described (quick and not going shopping).
Good idea. It's not bad, but I wouldn't consider it a must-make.