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The Quilt Inn Country Cookbook
Aliske Webb
Bella Nocce Tomato and Chicken Ecstasy
chicken breasts
/3 cup olive oil
6
1
3
1
1
tbsp. lime juice
tbsp. fresh rosemary
/2 tsp. fresh ground pepper
Remove skin and fat from chicken. Place in shallow glass dish. Combine oil,
lime juice, rosemary and pepper, pour over chicken. Cover and marinate for 30
minutes at room temperature or overnight in refrigerator.
Drain chicken and pat dry. Broil or barbecue until chicken is no longer pink
inside, basting with marinade.
Serve chicken with Tomato Ecstasy, garnish with parsley. Serve with white
Chardonnay wine.
Tomato Ecstasy
5
6
4
1
ripe tomatoes
cloves garlic unpeeled
anchovy fillets, chopped fine
tbsp. fresh thyme
dash hot pepper flakes
tbsp. olive oil
2
salt and fresh ground pepper to taste
Place tomatoes and garlic in shallow glass baking dish. Scatter anchovies,
thyme and pepper flakes on top. Drizzle with olive oil. Bake in 400F oven for 40 to 45
minutes or until tomatoes are soft and garlic is tender. Let cool. Peel, halve, and seed
tomatoes. Peel garlic.
Puree tomatoes and garlic until smooth. Transfer puree to saucepan. Cook over
medium heat, stirring often, for 15 minutes or until thickened and reduced by 1/3a .
Season with salt and pepper to taste. Serve over chicken.
Classic Thick Tomato sauce
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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