Ingredients

· 1/2 cup butter

· 1/2 cup fresh rosemary

· 3 cloves garlic

· 1 lemon, zested

· 1/4 cup fresh lemon juice

· 6 (6 ounce) skinless, boneless

· Chicken breast halves

· salt and pepper to taste

Method

In a food processor, thoroughly blend together butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.

Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate for three hours.

Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.

Grill chicken breasts four minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.