Brought to you by: Vickie Ingredients: ------------ 3 heads garlic, peeled and thinly sliced 6 boneless chicken breasts, with skin salt and freshly ground pepper to taste 2 bunches Italian parsley, stems trimmed and roughly chopped 3 tablespoons vegetable oil Cool Tomato Puree: 7 medium, ripe tomatoes 2/3 cup extra virgin olive oil 1 teaspoon salt 1/4 teaspoon white pepper Instructions: ------------- To make Tomato Puree: Core tomatoes, cut in half horizontally, and remove seeds. Puree half the tomatoes in a blender until liquefied, then add olive oil, salt and pepper. Puree until smooth. (Thin with a few tablespoons of water if sauce seems thick.) Strain to remove any seeds and chill until serving time. Puree can be made a day in advance. Whisk before serving. Preheat oven to 400°F. 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 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 the skin and meat, spreading evenly. Heat oil in a large ovenproof skillet over medium-high heat. Sauté chicken, skin side down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 minutes. Set aside for 5 minutes, to redistribute juices before serving. Whisk Cool Tomato Puree and coat 6 serving plates with it. Cut each breast into 1/2" slices, accross the width. Arrange slices over puree and serve. Serves 6 |