Grilled Chicken with Basil Butter

4 chicken breast halves, boneless and skinless, pounded thin
3/4 teaspoon black pepper
1/4 cup melted butter (no substitute)
1/4 cup basil leaves, cut into thin strips
1/2 teaspoon salt
Basil Butter:
1/4 cup real butter, room temperature
3 tablespoons basil leaves, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Yield: 4 servings

In a small bowl, combine the Basil Butter ingredients: butter, basil, Parmesan, garlic powder, salt and pepper. Blend well. Place on a sheet of plastic wrap, form into a log and roll up in plastic. Refrigerate until needed.

Preheat a gas or charcoal grill, or broiler. Press black pepper into one side of each chicken breast half. In a small bowl, combine melted butter, basil and salt. Brush each breast half with butter mixture; place on grill and cook, turning, until done throughout, about 8 minutes per side.

When chicken is done, place one breast half on each of four heated plates. Top with a fourth of the Basil Butter log. Serve with orzo pasta (rice-shaped) with Alfredo sauce, sauteed sugar snap peas and fresh strawberry slices drizzled with balsamic vinegar for dessert, plus thin, crisp cookie wafers, deep chocolate or vanilla.

Recipe from Johnson & Wales culinary school, North Miami, Fla.