ROASTED HEART
Found this in my files...sounds a little time consuming, but well worth it. Here's what the original poster (?) had to say: "This is probably the recipe that I am most proud of in this collection of 100+ Halloween recipes. It is the piece de resistance. It looks great, tastes heavenly, and can even be gross for the kids. It can be elegant, or it can be kitsch. It works on a lot of levels. The recipe is very simple and quick to make. I have it down to under half an hour from start to finish (we like it so much we make it a lot, except that we use a low fat tomato sauce instead). The glossy slightly moist bright red pepper looks exactly like a heart. The consistancy as you cut into the dish is very realistic as well. The red sauce oozing out is just the frosting on the cake. There really is only one thing to be careful about, and that is making sure that you be very careful when peeling the red pepper to keep it intact. It is essential to the whole effect of the dish that the "heart" looks whole. For a more "bloodlike" sauce, add some red food coloring to deepen the color, maybe with one small drop of black for depth. Enjoy!"
Provided by Chef MB
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the tomato paste, crushed garlic, 1 teaspoons 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, 1 tablespoons 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.
Nutrition Facts : Calories 421.4, Fat 34.6, SaturatedFat 19.3, Cholesterol 143.2, Sodium 225.5, Carbohydrate 10.9, Fiber 1, Sugar 3.9, Protein 17.7
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Mimi Perez
[email protected]This is a great recipe for a special occasion. The heart is always cooked perfectly, and the gravy is delicious.
SaaQi Aamir
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The heart was cooked perfectly, and the gravy was amazing. I will definitely be making this again.
Katie Kelly
[email protected]This was a great recipe! I made it for my family, and they all loved it.
Ashley Herrera
[email protected]I love this recipe! The heart is always cooked perfectly, and the gravy is amazing. I serve it with mashed potatoes and roasted vegetables.
Charles A Buddy Wilson
[email protected]This recipe is a great way to use up leftover heart. I usually make it after a big holiday meal.
Hajia Tani Mahama Sakina
[email protected]I've never been a big fan of heart, but this recipe changed my mind. The meat was tender and flavorful, and the gravy was rich and delicious. I will definitely be making this again.
Chafunike Musole
[email protected]This is a great recipe for a special occasion. The heart is always cooked perfectly, and the gravy is delicious.
SamUnderStars
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The heart was cooked perfectly, and the gravy was amazing. I will definitely be making this again.
Sabiriin Dauud
[email protected]This was a great recipe! I made it for my family, and they all loved it.
Ermiyas Yeshambel (Ermi1k)
[email protected]I've made this recipe several times, and it's always a crowd-pleaser. The heart is always tender and juicy, and the gravy is delicious.
Honourable Maseko
[email protected]This recipe is a great way to use up leftover heart. I usually make it after a big holiday meal.
Rajgobind Thakur
[email protected]I love this recipe! The heart is always cooked perfectly, and the gravy is amazing. I serve it with mashed potatoes and roasted vegetables.
Qazi Official
[email protected]This was my first time cooking heart, and I was pleasantly surprised. The meat was much more tender than I expected, and the flavor was rich and beefy. I will definitely be making this again.
John Jennifer
[email protected]I've never cooked heart before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly. I will definitely be making this again.
Mahade Hassan
[email protected]This roasted heart recipe was a hit at my dinner party! The meat was tender and flavorful, and the gravy was rich and delicious. I will definitely be making this again.