- 7 medium, ripe tomatoes
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 heads garlic, peeled and thinly sliced
- 3 boneless, whole double chicken breasts, with skin
- Salt and freshly ground black pepper
- 2 bunches Italian parsley, stems trimmed and roughly chopped
- 3 tablespoons chicken fat or vegetable oil
Preheat oven to 250 degrees F.
Core tomatoes, cut in half horizontally, and remove seeds. Sprinkle with salt and pepper. Place tomato halves cutside up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried. Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper. Puree until smooth. (Thin with a few tablespoons water if sauce seems thick.) Strain to remove any seeds and skins, and set aside until serving time.
Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached. Season all over with salt and pepper.
In a small bowl, combine chopped parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly. If necessary, tie skin to breasts to keep in place.
Heat chicken fat or oil in a large, ovenproof skillet over mediumhigh heat. Saute chicken, skinside down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 to 15 minutes. Set aside for 5 minutes, to redistribute juices before serving.
Whisk tomato puree and coat 6 serving plates with it. Cut each breast into 1/2inch slices, across width. Arrange slices over puree and serve.