1 pound boneless skinless chicken breast, butterflied
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Cilantro Herb Butter
Fresh parsley,for garnish

Cilantro Butter:

3 tablespoons finely chopped fresh cilantro leaves
1/4 pound unsalted butter, softened
1/2 tablespoon minced garlic
2 tablespoons minced red onion
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 tablespoon white wine

In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use.

Preheat a grill over high heat.
Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with cilantro herb butter. Garnish with parsley, if desired. Serve as butter is melting.