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GRILLED CHICKEN BREAST WITH JALAPENO BUTTER, CORN & PEPPERS

Yield: 8 servings

INGREDIENTS

8  6 oz boneless chicken breasts

JALAPENO BUTTER

Step One
• 1 Jalapenos
• Thai Chile Paste
• 1 Garlic; clove
• 2 TB Lime juice
• 1/4 tsp Salt

Step Two
• 4 TB Butter; in chunks
 

CORN & PEPPERS

Step One
• 1 Green peppers; diced
• 1 Red peppers; diced
• 4 cup  Corn kernels
• 3 Sage; leaves
• 1½ cup  Water
• 1/2 tsp Salt

Step Two
• 2 TB Butter
 

JALAPENO BUTTER DIRECTIONS

[1) Combine ingredients of step One in cuisinart and puree.
 
[2) Add 4 T butter one at a time to make butter.
     Roll into 4" roll.  Chill.
 

CORN & PEPPERS DIRECTIONS

[1) Cook Vegetables in water until tender, about 10 minutes.
 
[2) DRAIN vegetables and toss with 2 T butter.
 

For service, place sauteed vegetables on plate, chicken on top, then butter.   Garnish with Cilantro leaves.