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CHEESE-FRIED CHICKEN BREASTS

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  • SUEDEANGEL
    ... Title: CHEESE-FRIED CHICKEN BREASTS Categories: Poultry, Main dish, Roberts, Guest-chef Yield: 4 servings 1/2 c Flour Flour for dusting chicken 4 oz Dark
    Message 1 of 1 , May 10, 1999
      ---------- Recipe via Meal-Master (tm) v8.05

      Title: CHEESE-FRIED CHICKEN BREASTS
      Categories: Poultry, Main dish, Roberts, Guest-chef
      Yield: 4 servings

      1/2 c Flour
      Flour for dusting chicken
      4 oz Dark beer or stout
      2 Egg whites
      1/2 ts Salt; or as desired
      1/4 ts Ground black pepper
      1 lg Onion; finely diced
      1 tb Cooking oil
      6 Plum tomatoes; -=OR=-
      -Canned peeled tomatoes,
      - drained
      2 Dried poblano chili peppers
      -=OR=-
      1 tb -Chili powder
      1 ts Ground cumin
      1/4 c Whipping cream
      2 lg Boneless chicken breasts
      - split
      4 sl Sharp jack or Cheddar cheese
      Salt and pepper
      1/2 c 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.

      MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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