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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 - email@example.com -or- MAD-SQUAD@prodigy.net 04-25-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 651 (98%)|
|Amt Per Serving||% DV|
|Total Fat 72.3g||96 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 34.6g|
|Polyunsanturated Fat 23.9g|
|Cholesterol 0mg||0 %|
|Sodium 7.7mg||0 %|
|Potassium 355.9mg||9 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 4.4g|
|Protein 1.4g||2 %|
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Calories per serving: 666
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