Instructions: 1. Soften the dry-packed sun-dried tomatoes in boiling water for at least 15 minutes. Drain well.

2. Mince the garlic in a food processor fitted with a steel blade. Add the drained tomatoes and the rest of the ingredients for the paste and process until pureed and the consistency of a thick paste. Reserve 2 tablespoons.

3. Place the chicken breasts in large, shallow, nonaluminum dish and coat evenly with the paste. Make sure to put some under the skin. Refrigerate 2 to 8 hours, turning several times to make sure the marinade is adhering to the chicken. (The longer it marinates, the spicier it will be.)

4. In a food processor fitted with a steel blade process the butter with the reserved tomato paste until well blended. Place on a sheet of wax paper and roll up into a cylinder. Refrigearte for at least 4 hours or until read to use. It should become very firm.

5. Prepare the barbecue for medium-heat grilling. Grill the chicken 3 inches from the flame for 7 to 10 minutes per side basting with a slice of the butter mixture on each side.

6. Arrange the chicken on individual plates and top each piece with a thin slice of the butter.

Advance

Preparation: This may be prepared 8 hrs in advance through step 4 and refrigerated.

As a light entree: make 8 to 12 salads of chicken, sauteed zucchini and arugula.

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