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Roasted Bleeding Heart

Submitted by: Mary on 10/12/2003
2101 views
2.64 avg rating
189 votes
 
 
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Ingredients

1/3 C Tomato paste
4 Cloves garlic, crushed
1 t Dried italian spices
2 t Brown sugar twin
1 Large onion, chopped
4 Cloves garlic, sliced
1 T Dried italian spices

Salt and pepper to taste
6 Chicken breast halves
3 T Butter
1 1/2 C Heavy cream
6 Roasted red pepper halves
1 1/2 t Xanthan gum

Directions

Mix together the tomato paste,, crushed garlic, italian spices and brown sugar twin in a small saucepan and place over medium heat. Cook for 30 minutes, stirring frequently.



While the tomato sauce is cooking, fill a large pot with enough water to cover the chicken breasts by a few inches, do not add the chicken yet.



Add the onion, sliced garlic, italian spices, sale and pepper. Bring to a boil. Toss the chicken breasts into the pot, cover and turn off the heat. Leave on the burner, but let sit for about 20 minutes. DO NOT PEEK!



Remove the thickest piece of chicken, check to make sure that it is thoroughly cooked. If not, replace in the pot, recover, and let sit for a few minutes more. When the chicken is cooked, drain thoroughly, and discard the vegetables and spices along with the water.



While the chicken breasts are cooking melt butter in a saucepan, do not allow it to brown. Add the xanthan gum and whisk to form a thick paste. Cook until lightly browned, then slowly add the heavy cream. Whisk briskly. Continue to cook the sauce over medium heat until thickened. Add the tomatoe paste mixture and mix well. Lower the heat to keep warm while you assemble the dish.



Place a pool of the tomato sauce mixture on an individual serving plate. Top with a chicken breast and thoroughly cover with more of the tomato sauce. Top the right side of the chicken breast with half of a roasted red pepper. Serve hot.

Servings

6

Calories

3

Time to prepare

30 minutes

Difficulty

Easy
 

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