Broiled Chicken with Chile Butter (Pechugas con Chile)

1/3 cup Chile Butter
3 whole chicken breasts, split, boned
Fresh cilantro sprigs

Prepare Chile Butter.

Cut Chile Butter crosswise into 1/8-inch thick slices. Carefully loosen skin at 1 end of each chicken piece; insert 1 slice butter under skin.

Heat broiler. Place chicken, skin side down, on greased rack in broiler pan; dot with some of the remaining butter. Broiler chicken 6 inches from heat source until tops are brown, about 10 minutes.

Turn chicken over; dot with more of the remaining butter. Broil until skin is brown and juices run clear, not pink, when pierced with fork, about 10 minutes longer.

Place chicken on platter; top each piece with 1 slice butter. Serve, garnished with cilantro.

Chile Butter
1 small dried ancho chile, toasted
    seeded, de-veined, rinsed
1 cup boiling water
1/2 cup softened butter
1 clove garlic, minced
1/4 teaspoon dried oregano

Place chile in small bowl with boiling water; let stand 1 hour.

Place chile and 1 1/2 tablespoons of the soaking water in blender container; process until smooth. Cool completely. Discard remaining water. Beat butter in small mixer bowl until fluffy. Beat in garlic and oregano. Gradually beat in chile to blend thoroughly. Refrigerate, covered, to firm slightly, about 30 minutes.

Spoon butter in a row onto plastic wrap; enclose in plastic and roll back and forth to form smooth 1-inch diameter roll. Refrigerate until firm, at least 1 hour.

NOTE: Remaining Chile Butter can be frozen up to 1 month. It can be used on vegetables, rice, hamburgers, steaks and other grilled meats.