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flour stout egg whites salt black pepper onions vegetable oil Italian plum peppers Cumin ground heavy whipping cream chicken breasts Cheddar cheese salt vegetable oil
Viewed: 33 - Published at: 2 years agoIngredients
- 1/2 cup flour, all-purpose flour for dusting chicken
- 4 ounces beer, dark or stout
- 2 each egg whites
- 1/2 teaspoon salt or as desired
- 1/4 teaspoon black pepper ground
- 1 large onions finely diced
- 1 tablespoon vegetable oil
- 6 each italian plum (roma) tomatoes or canned peeled tomatoes, drained
- 2 each poblano peppers dried, or 1 tb chili powder
- 1 teaspoon cumin ground
- 1/4 cup heavy whipping cream
- 2 large chicken breasts boneless, split
- 4 slices cheddar cheese, very old, sharp or jack cheese
- 1 x salt and black pepper
- 1/2 cup vegetable oil for frying
Method
- 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 (190C).
- 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 (190C) 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.
