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    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 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
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 350F (180C).This chicken can be grilled. Remove toothpicks to serve.
        6 servings
        152 calories per serving
 
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