Cinnamon & Basil Butter
Use this compound butter with chicken. Slip it under the skin either of a whole bird for roasting or individual breasts. This amount is enough for one bird or six breasts.
125 g unsalted butter, softened
1 tsp ground cinnamon
1 T balsamic vinegar
1/3 cup roughly chopped fresh basil leaves, firmly packed
Heat two tablespoons of the softened butter in a small pan. Add the cinnamon and cook, stirring, for several minutes. Remove from heat. When cool, place in a food processor bowl with the remaining ingredients and process until smooth.
