Ingredients
Two French cut chicken breast
about (9 ounces)each
salt
pepper
olive oil
sliced garlic cloves
thyme
butter (roasted garlic, thyme, rosemary, pepper, & parsley)
Preparation
Marinate Chicken Breast in 1 cup of olive oil, pinch of salt, pinch of pepper, 3 garlic cloves sliced thin & 1 teaspoon of thyme for about 2 hours. Take 4 tablespoons of softened butter, 1 teaspoon finely minced rosemary, 1 teaspoon thyme, pinch of pepper & 1 teaspoon of parsley - mix these together. Roll butter mixture into a log & refigerate until hard. After it is hard - slice 2 to 3 quarter inch thick pats per breast & stuff between chicken meat and skin. Grill for about 15 to 18 minutes. Serve with grilled asparagus.
