MARINATED CHILI CHICKEN:

4 (8 oz.) chicken breasts, boned
1/2 c. extra virgin olive oil
1/2 c. dry white wine
4 cloves garlic, minced
2 tbsp. cilantro, finely chopped
1 tsp. cumin
1 tsp. chili powder
1 tsp. achiote or chili powder
Dash of salt
Dash of pepper

PINE NUT CILANTRO BUTTER:

1 stick butter, room temp.
2 tbsp. heavy cream
2 tbsp. dry white wine
1/4 c. pine nuts, toasted & minced
3 cloves garlic, minced
3 tbsp. cilantro, finely chopped
Pinch of salt (opt.)
Pinch of pepper

MARINATED CHILI CHICKEN: Flatten chicken with tenderizing hammer. Place remaining ingredients in blender (except cilantro butter) and puree. Place chicken in a bowl and coat with blended mixture. Cover and refrigerate for 4 to 6 hours. Drain marinade from chicken and pat dry. Broil or grill chicken until done, turning once. Do not overcook. Serve chicken with dollop of butter.

PINE NUT CILANTRO BUTTER: In medium bowl place all ingredients, cream together until butter is smooth.