Grilled Herbed Chicken Breasts
|Chicken breasts||4 Large|
|Freshly ground black pepper||To Taste|
|Butter||6 Tablespoon (Three-Quarters Stick, Room Temperature)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh dill||2 Tablespoon|
|Minced onion||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Fine soft bread crumbs||1 Cup (16 tbs)|
|Melted butter||1 Tablespoon|
Halve the breasts and remove the bone.
Cut through the thickest part of each half breast to form a pocket.
Season lightly with salt and pepper.
Cream the butter.
Add the parsley, dill, onion and lemon juice.
Mix well and stir in the bread crumbs.
Fill the pockets with the mixture and skewer to close.
Brush with melted butter and grill over hot coals or broil, turning to brown all sides.
Total cooking time will be about twenty minutes.