6 Chicken breast halves withou

Melted butter; as needed Garnish: fresh tarragon or p Hazelnut butter: 8 oz Butter; divided

1/4 c Hazelnuts, dry-roasted; skin

1/4 c Parmesan cheese

1 Lemon; zested

2 ts Fresh tarragon; chopped

Salt and pepper; to taste Recipe by: Lance Dean Velasquez, Moose's, San Francisco To grill chicken: rub with melted butter and grill. To make hazelnut butter, combine ingredients and blend until smooth. Roll into cylinder and chill. Top chicken with 2 slices of hazelnut butter. Serve with roasted new potatoes, grilled portabello mushrooms and sauteed escarole.