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Name: Chicken Breast with Garlic And Parsley
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Salt; And roughly chopped; 7 md Ripe tomatoes; 1/2 ts Freshly-ground black pepper; 3 Garlic heads; peeled, sliced; 2 bn Italian parsley; stems; 3 Whole Boneless; double; Salt to taste; 1/2 c Extra-Virgin Olive Oil; Black Pepper freshly ground; 3 tb Chicken fat or vegetable oil

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INGREDIENTS

1 ts Salt
And roughly chopped
7 md Ripe tomatoes
1/2 ts Freshly-ground black pepper
3 Garlic heads; peeled, sliced
2 bn Italian parsley; stems
3 Whole Boneless; double
Salt ; to taste
1/2 c Extra-Virgin Olive Oil
Black Pepper ; freshly ground
3 tb Chicken fat or vegetable oil

Servings

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

NOTES

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Chicken Breast with Garlic And Parsley

1 ts Salt
 And roughly chopped
7 md Ripe tomatoes
1/2 ts Freshly-ground black pepper
3 Garlic heads; peeled, sliced
2 bn Italian parsley; stems
3 Whole Boneless; double
 Salt to taste
1/2 c Extra-Virgin Olive Oil
 Black Pepper freshly ground
3 tb Chicken fat or vegetable oil

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

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 6 servings

Calories: 666
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 666

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