| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Niger | Tamwt01 | 6 | Servings |
INGREDIENTS
| 7 | Ripe tomatoes | |
| 1/2 | c | Extra-virgin olive oil |
| 1 | t | Salt |
| 1/2 | t | Freshly-ground black pepper |
| 3 | Garlic heads, peeled sliced | |
| thin | ||
| 3 | Whole Boneless, double | |
| chicken breasts with skin | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | Italian parsley, stems | |
| trimmed | ||
| And roughly chopped | ||
| 3 | T | Chicken fat or vegetable oil |
INSTRUCTIONS
Preheat oven to 250 degrees. Core tomatoes, cut in half horizontally, and remove seeds. Sprinkle with salt and pepper. Place tomato halves cut-side up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried. Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper. Puree until smooth. (Thin with a few tablespoons water if sauce seems thick.) Strain to remove any seeds and skins, and set aside until serving time. Preheat oven to 400 degrees. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cool. Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached. Season all over with salt and pepper. In a small bowl, combine chopped parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly. If necessary, tie skin to breasts to keep in place. Heat chicken fat or oil in a large, ovenproof skillet over medium-high heat. Saute chicken, skin-side down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 to 15 minutes. Set aside for 5 minutes, to redistribute juices before serving. Whisk tomato puree and coat 6 serving plates with it. Cut each breast into 1/2-inch slices, across width. Arrange slices over puree and serve. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B25 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 549
Calories From Fat: 337
Total Fat: 37.4g
Cholesterol: 154.7mg
Sodium: 728.8mg
Potassium: 629.9mg
Carbohydrates: 5.9g
Fiber: 1.4g
Sugar: 3.1g
Protein: 45.2g