Flavored butter is one of my favorite things in the world, because it’s so easy to have on hand and yet so beautifully dresses up otherwise simple foods, like grilled chicken breasts. This particular version, with sundried tomatoes, blue cheese, and rosemary, is jam-packed with intensity, and would also be awesome with steak, pork chops, or salmon. For more about flavored butter, read this post.
- 4 boneless skinless chicken breasts
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- About 6 tablespoons Sundried Tomato, Blue Cheese, and Rosemary Butter (recipe below)
Prepare a grill to medium high heat. Brush both sides of the chicken with the olive oil and sprinkle with the salt and pepper. Grill the chicken until it’s cooked through, 3 to 4 minutes per side.
Transfer the chicken to plates or a platter and top with the Sundried Tomato, Blue Cheese, and Rosemary Butter. Set aside to rest, loosely covered with foil, for 5 minutes before serving.
Sundried Tomato, Blue Cheese, and Rosemary Butter
Makes about 2 1/2 cups
1 cup (2 sticks) unsalted butter
1/2 cup crumbled blue cheese (about 2 ounces)
1 large or 2 small shallots, cut into chunks
2 tablespoons fresh rosemary leaves
2 tablespoons drained julienne-cut oil-packed sundried tomatoes
Salt to taste
In the bowl of a food processor, combine the butter, blue cheese, shallots, rosemary, and tomatoes and pulse to combine, scraping down the bowl as necessary. Add salt to taste.
Transfer the butter mixture to a sheet of parchment or waxed paper, fold the paper over the butter, then use something with a straight edge, like a ruler, to push the butter into a log. Roll the log up in the paper, cover with plastic wrap, and store in the refrigerator for up to a week or in the freezer for several months. To use, slice off as many pats as you need, then re-store.