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Roasted Heart

1/3 C. tomato paste
2 cloves crushed garlic
1 t. crumbled dried Italian spices
2 t. brown sugar
1 small chopped onion
3 cloves sliced garlic
1 T. crumbled dried Italian spices
6 chicken breast halves
3 T. butter
3 T. flour
1 1/2 C. heavy cream
6 roasted red bell pepper halves

Mix together the tomato paste, crushed garlic, Italian spices, and brown sugar in a small saucepan and place over medium heat. Cook for at least 20 minutes, stirring frequently.

While the tomato sauce is cooking, fill a large pot with enough water to easily cover the chicken breasts by a few inches, but don't add the chicken yet. Add the onion, garlic, Italian spices, salt, 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, and check to make sure that it is thoroughly cooked. If not replace to 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 the butter in a medium saucepan, but don't brown. Add the flour and whisk to form a roux. Cook until lightly browned, then slowly add the heavy cream. Whisk briskly. Continue to cook the sauce over medium heat until thickened. Add the tomato paste mixture and mix well. Lower the heat to keep warm while you assemble the dish. Place a pool of the tomato sauce on an individual serving dish. Top with a chicken breast, and thoroughly cover with more of the tomato sauce. Top with half of a roasted pepper. Serve hot.

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