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CHEESE-FRIED CHICKEN BREASTS
- Servings: 4
Ingredients
- 2 Pepper
- 1/4 Cup Whipping Cream
- 4 Ounces Beer
- 1/2 Teaspoon Salt
- 1/2 Cup Oil
- 1 Tablespoon Oil
- 1 Teaspoon Cumin
- 2 Egg White
- 1/4 Teaspoon Black Pepper
- 1 Tablespoon Chili Powder
- 1 Large Onion
- 2 Large Chicken Breasts
- 6 Tomatos
- 4 Slices Cheddar Cheese
- 1/2 Cup Chicken
Cooking Directions
PLACE FLOUR IN A MIXING BOWL and slowly pour in the beer while mixing. Addthe egg white, pepper and desired salt and mix well. Taste for salt andpepper and add if desired. Cover the bowl and set aside for 30 minutesbefore using. Combine onions and oil in a small Dutch oven or casserole,place in the oven and turn temperature to 375F. If using fresh plumtomatoes, bring a pot of water to the boil, plunge in the plum tomatoes andcook a minute or so, until the skins crack. Drain tomatoes and when theyare cool enough to handle, peel them. Discard peels, cut tomatoes in halfcrosswise and squeeze out seeds. Add tomatoes to the Dutch oven. Removestems from the dried chili peppers and remove the seeds. Add peppers to theDutch oven. Add cumin, cream and salt as desired. Cook 30 minutes, removefrom the oven and scrape the contents into a blender or food processor.
Blend until smooth and set aside. Meanwhile, place a piece of cheese underthe skin of each breast, dredge each breast in flour and shake off theexcess. Heat the oil in a heavy skillet over medium heat on the stove. Whenthe oil is hot enough for frying (350F), dip each breast in the beer batterand let the excess run off. Place skin-side down in the oil and fry untilgolden. Turn and fry other side, about 1 minute per side. Remove breastsfrom the oil as they are done, drain on paper towels and transfer to abaking dish. Place the chicken breasts in a preheated 375F oven for 15minutes. Place tomato sauce in a saucepan and reheat. (If the mixture istoo thin, place it in a saucepan over high heat and boil down.) Pour thesauce onto a platter and arrange the chicken breasts on top.
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