Preparation: For the cilantro-lime butter, cream the butter. Grate 1/2 teaspoon zest and squeeze 1 1/2 teaspoons juice from the lime. Beat zest and juice into the butter. Peel, mince, and stir in the shallot. Stir in the cilantro, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper. Transfer mixture to a sheet of plastic wrap and roll into a 1-inch log; set aside. (Can refrigerate butter overnight or freeze up to 1 month.) For chicken and marinade: Remove the top two thirds of each chicken wing, leaving the segment nearest the breast meat attached. but off the knobby wing joints and scrape around the bones. Sprinkle with 1 teaspoon salt and 1/2 teasoon pepper. Squeeze 2 tablespoons lime juice into a nonreactive baking dish. Stir in oil and cilantro and turn to coast each side of chicken breasts in the marinade. Set chicken aside at room temperature for 2 hours (Can cover and regrigerate overnight). Cooking: If the cilantro-lime butter has been refrigerated, bring it to room temperature. Heat a grill, or adjust oven rack to high position and heat broiler. Grill or broil the chicken breasts until the juices run clear when pierced in the thickest part of the breast, turning once, 7 to 8 minutes per side. Serving: Transfer chicken breasts to warm dinner plates and top each with a tablespoon of herb butter. Recipe By : Cooks March 1989, pg. 38 From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip