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Cheese Fried Chicken Breasts




Source of Recipe


internet


List of Ingredients




1/2 c Flour
Flour for dusting chicken
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 Canned peeled tomatoes (drained)
2 Dried chili peppers
1 tb -Chili powder
1 ts Ground cumin
1/4 c Whipping cream
2 lg Boneless chicken breasts - split
4 slices Sharp jack or Cheddar cheese
Salt and pepper
1/2 c Frying oil


Recipe



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, roll 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 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.