INGREDIENTS

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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