Garlic Basil Parmesan Chicken Breast

Ingredients
• 1 tsp black pepper, freshly ground
• 4 boneless, skinless chicken breast halves
• 1/2 cup butter, melted + 1/2 cup butter, softened
• 1/3 cup fresh basil, chopped
• 1 Tbs Parmesan cheese, freshly grated
• 1 garlic clove, minced
• 1/8 tsp salt
Directions
1. Press the black pepper into the chicken breasts.
2. In a bowl mix the melted butter and 1/4 cup of the chopped basil.
3. Brush the chicken with the basil-butter. Save the remaining butter to baste the chicken.
4. In a bowl mix the 1/2 cup softened butter with the remaining basil, Parmesan cheese, garlic, and salt. The mixture should be well blended and smooth.
5. Grill the chicken at 375-400*. Baste the chicken frequently with the melted basil-butter.
6. Serve the chicken topped with the basil-Parmesan butter.


This would be much better indirect since the butter tends to create a lot of smoke, but I love using the mini so much I went direct. I added a couple small pieces of cherry to get a little color on the boneless skinless breasts. This turned out very nice - a great twist on a otherwise bland cut. Served it up with a little sauteed spinach topped with parmesan and wild mushroom risotto.