Cheese-Fried Chicken Breasts
onion, finely chopped
tomatoes, canned whole, drained and cut up
chicken breasts, boneless and split
1Place flour in a mixing bowl and slowly pour in the beer while mixing.
2Add the egg white, pepper and desired salt and mix well.
3Taste for salt and pepper and add if desired.
4Cover the bowl and set aside for 30 minutes before using.
5Combine onions and oil in a small dutch oven or casserole, place in the oven and turn temperature to 375.
6Add tomatoes and add peppers to the dutch oven.
7Add cumin, cream and salt as desired.
8Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor.
9Blend until smooth and set aside.
10Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess.
11Heat the frying oil in a heavy skillet over medium heat on the stove.
12When the oil is hot enough for frying (350), dip each breast in the beer batter and let the excess run off.
13Place skin-side down in the oil and fry until golden.
14Turn and fry other side, about 1 minute per side.
15Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish.
16Place the chicken breasts in a preheated 375 degree oven for 15 minutes.
17Place tomato sauce in a saucepan and reheat. (If the mixture is too thin, place it in a saucepan over high heat and boil down).
18Pour the sauce onto a platter and arrange the chicken breasts on top.