Cilantro-Lime Butter: 6 Butter; softened

1 Lime

1 Shallot

3 Cilantro Leaves; minced

1/4 Salt And Pepper; to taste

1/8 Cayenne Pepper

Chicken And Marinade: 2 Split Chicken Breasts; with

-wings, skin and ; bones (1 1/2 pounds) Salt And Pepper 1 Lime

2 Olive Oil

1 1/2 Cilantro Leaves

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 s alt, 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 bu tter 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 br east 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 tu rn to coast each side of chicken breasts in the marinade. Set chicken aside at room temperature for 2 hours (Can cover and regrigerate overnight). Cook ing: If the cilantro-lime butter has been refrigerated, bring it to room t emperature. 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.