Receta Chicken Breast With Garlic And Parsley
by Global Cookbook

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	Raciónes: 6

Ingredientes

3 x Garlic heads peeled, sliced thin
3 whl Boneless, double chicken breasts with skin Salt to taste Freshly-grnd black pepper to taste
2 bn Italian parsley stems trimmed, and roughly minced
3 Tbsp. Chicken fat or possibly 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 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.
Preheat oven to 400 degrees.
Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cold.
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 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.
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.
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.