Chicken Breast With Garlic And Parsley

Directions

1. Preheat oven to 250 degrees.
2. 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 hrs, or possibly till shriveled and partially dry. Puree half the tomatoes in a blender till liquefied, then add in remaining tomatoes, extra virgin olive oil, salt, and pepper. Puree till smooth. (Thin with a few Tbsp. water if sauce seems thick.) Strain to remove any seeds and skins, and set aside till serving time.
3. Preheat oven to 400 degrees.
4. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cold.
5. 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.
6. In a small bowl, combine minced parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading proportionately. If necessary, tie skin to breasts to keep in place.
7. Heat chicken fat or possibly oil in a large, ovenproof skillet over medium-high heat. Saute/fry chicken, skin-side down first, till golden, about 2 min per side. Transfer to oven and bake about 10 to 15 min. Set aside for 5 min, to redistribute juices before serving.
8. 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.
9. This recipe yields 6 servings.