4 boneless chicken breasts
1/2 c. extra virgin olive oil
1/2 c. dry white wine
1 shallot
4-8 garlic cloves
2-4 tbsp. cilantro
2 tsp. cumin
2 tsp. ancho chile powder
Salt and pepper to taste

Combine all ingredients except chicken in food processor and pulse until smooth. It helps to do all the dry ingredients first, then gradually add the liquid.

Place the chicken in a glass bowl and pour marinade over it. Cover and refrigerate 4-6 hours. No more - or chicken will be tough. Grill chicken over hot coals being careful not to overcook. Serve with pine nut cilantro butter.