The Jamisons' Grilled Chicken Breasts with Spicy Pecan Butter

• Four 6-ounce skinless, boneless chicken breast halves, pounded 1/2 inch thick
• 1/2 cup Worcestershire sauce
• 2 teaspoons vegetable oil
• 1/2 cup chopped pecans
• 1/4 cup plus 2 tablespoons unsalted butter
• 1/4 cup finely chopped onion
• 1/8 teaspoon cayenne pepper
• Salt

1. Put the chicken breasts in a resealable plastic bag, add the Worcestershire sauce and oil and seal.
2. Toss to coat the chicken, then refrigerate for 1 hour.
3. Preheat the oven to 350.
4. Light a grill.
5. Put the pecans in a pie plate and bake for 7 minutes, or until golden brown; let cool.
6. In a small skillet, melt the butter.
7. Add the onion and cayenne and cook over moderate heat until the onion has softened, about 4 minutes.
8. Add the pecans, season with salt and remove from the heat.
9. Pour 1 tablespoon of the melted butter into a small bowl.
10. Remove the chicken breasts from the marinade and grill them over a medium-hot fire until nicely charred, about 4 minutes.
11. Turn the breasts and brush the cooked side with some of the reserved melted butter.
12. Grill until charred on the other side and just cooked through, about 4 minutes.
13. Brush the second side with more of the reserved melted butter and transfer to a platter to rest for 5 minutes.
14. Reheat the pecan sauce, spoon it over the chicken breasts and serve.

skinless, worcestershire sauce, vegetable oil, pecans, unsalted butter, onion, cayenne pepper, salt

Taken from www.foodandwine.com/recipes/the-jamisons-grilled-chicken-breasts-with-spicy-pecan-butter (may not work)