- ½ cup (1 stick) Challenge Butter, softened
- 1 Tablespoon smoked paprika
- 2 garlic cloves, chopped
- 1 teaspoon honey
- 1 teaspoon lime juice
- Pinch of salt
- 4–6 boneless breast chicken halves (about 2 pounds)
- Salt and pepper
1Cream butter in small bowl using a fork or electric mixer.
2Gradually blend in other butter ingredients. Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into thin rounds.
3Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks.
4Pound chicken breasts to an even thickness. Season with salt and pepper.
5Grill or broil chicken breasts until browned. Chicken is done when juices run clear and it is no longer pink inside.
6Place 1 Tablespoon of smoked paprika butter on each chicken breast and serve.