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LOCATION: Recipes >> Poultry >> Chicken Breasts 11

Print this Recipe    Chicken Breasts 11

Yield: 4 Servings

1/2 cup flour
flour for dusting chicken
4 oz dark beer or stout
2 egg whites
1/2 tsp salt; or as desired
1/4 tsp ground black pepper
1 lg onion; finely diced
1 Tbsp cooking oil
6 plum tomatoes; or canned peeled tomatoes, drained
2 dried poblano chili peppers or 1 Tbsp chili powder
1 tsp ground cumin
1/4 cup whipping cream
2 lg boneless chicken breasts, split
4 sl sharp Jack or Cheddar cheese
salt and pepper
1/2 cup frying oil

Place flour in a mixing bowl and slowly pour in the beer while
mixing. Add the egg white, pepper and desired salt and mix well.
Taste for salt and pepper and add if desired. Cover the bowl and
set aside for 30 minutes before using. Combine onions and oil in
a small Dutch oven or casserole, place in the oven and turn
temperature to 375F. If using fresh plum tomatoes, bring a pot of
water to the boil, plunge in the plum tomatoes and cook a minute
or so, until the skins crack. Drain tomatoes and when they are cool
enough to handle, peel them. Discard peels, cut tomatoes in half
crosswise and squeeze out seeds. Add tomatoes to the Dutch oven.
Remove stems from the dried chili peppers and remove the seeds.
Add peppers to the Dutch oven. Add cumin, cream and salt as desired.
Cook 30 minutes, remove from the oven and scrape the contents into
a blender or food processor. Blend until smooth and set aside.

Meanwhile, place a piece of cheese under the skin of each breast,
dredge each breast in flour and shake off the excess. Heat the oil
in a heavy skillet over medium heat on the stove. When the oil is
hot enough for frying (350F), dip each breast in the beer batter
and let the excess run off. Place skin-side down in the oil and
fry until golden. Turn and fry other side, about 1 minute per side.
Remove breasts from the oil as they are done, drain on paper towels
and transfer to a baking dish. Place the chicken breasts in a
preheated 375F oven for 15 minutes. Place tomato sauce in a saucepan
and reheat. (If the mixture is too thin, place it in a saucepan
over high heat and boil down.) Pour the sauce onto a platter and
arrange the chicken breasts on top.


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