BREASTS OF CHICKEN WITH CHILI, ROSEMARY AND TOMATO   
  Ingredients :
    3 tablespoons tomato paste
    3 tablespoons water
    2 garlic cloves, mashed to paste
    2 tomatoes, peeled, seeded and cut in ¼ inch (1/2 cm) slices. 6 slices
    2 - 3 tablespoons oil
    3 whole chicken breast, skinless, boned and cut in half
    Aji marillo fresco/chili, blended or 2 tablespoons chili powder to taste
    1 tablespoon vinegar
    ½ teaspoon salt
    Chopped rosemary
    6 wooden skewers soaked in water for 1 hour or toothpicks

  Preparation:

Cut ajis/chili coarsely, remove seeds and veins. Place them in a saucepan with water and bring to a boil. Strain and repeat boiling 2 more times. Blend with little water if necessary.

Combine tomato paste, chili, water, vinegar, salt and garlic in a large bowl. Pour over chicken and marinate for 6 hours or more.Place chicken breasts, skin side down, on a horizontal surface. Remove fillet from each breast and reserve them for another use. Place chicken on a lightly greased baking pan in a single layer.

Place 1 tomato slice on each chicken breast and sprinkle rosemary on top . Fold chicken over to enclose tomato and rosemary, like a sandwich. Secure chicken ends with a skewers or toothpicks.Brush oil and heat skillet. Brown chicken on both sides. Transfer chicken breasts to a baking pan and finish cooking in the oven 350°F (180°C).This chicken can be grilled. Remove toothpicks to serve.
 
        6 servings
        152 calories per serving
 
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