Note: Fennel, red peppers, summer squash, eggplant, mushrooms and any other vegetables may be used.
Place chicken breasts between 2 pieces waxed paper and pound with side of cleaver or other heavy object until thin. Combine olive oil with 1 tablespoon chili powder in dish just large enough to hold chicken in one layer. Add chicken to oil mixture, turning once to coat well. Cover and marinate, refrigerated, 3 hours. In small bowl, combine softened butter with 1 to 2 tablespoons chili powder. Season to taste with salt. Set aside. Butter should be soft when served. To prepare vegetables, clean and trim fennel. Halve peppers and remove seeds and membranes. Trim ends from squash and halve if large. Trim ends from eggplants and cut in thick slices or chunks. Clean mushrooms. Parboil all vegetables until barely tender, drain well. Place vegetables on grill over medium coals. When done, transfer to platter and keep warm.
Remove chicken from marinade and cook over medium coals about 1 minute per side. Transfer to warm plates, top chicken with dollop of ancho chili butter and surround with grilled vegetables. Garnish with lemon wedges.
Created by: Jeremiah Tower, Stars, San Francisco
Your CHICKEN PAILLARDS WITH CHILI BUTTER & GRILLED VEGETABLES is ready. Happy cooking!
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