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1
PLACE FLOUR IN A MIXING BOWL and slowly pour in the beer while mixing.
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2
Add the egg white, pepper and desired salt and mix well.
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3
Taste for salt and pepper and add if desired.
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4
Cover the bowl and set aside for 30 minutes before using.
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5
Combine onions and oil in a small Dutch oven or casserole, place in the oven and turn temperature to 375F (190C).
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6
If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or so, until the skins crack.
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7
Drain tomatoes and when they are cool enough to handle, peel them.
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8
Discard peels, cut tomatoes in half crosswise and squeeze out seeds.
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9
Add tomatoes to the Dutch oven.
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10
Remove stems from the dried chili peppers and remove the seeds.
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11
Add peppers to the Dutch oven.
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12
Add cumin, cream and salt as desired.
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13
Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor.
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14
Blend until smooth and set aside.
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15
Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess.
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16
Heat the oil in a heavy skillet over medium heat on the stove.
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17
When the oil is hot enough for frying (350F), dip each breast in the beer batter and let the excess run off.
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18
Place skin-side down in the oil and fry until golden.
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19
Turn and fry other side, about 1 minute per side.
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20
Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish.
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21
Place the chicken breasts in a preheated 375F (190C) oven for 15 minutes.
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22
Place tomato sauce in a saucepan and reheat.
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23
(If the mixture is too thin, place it in a saucepan over high heat and boil down.)
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24
Pour the sauce onto a platter and arrange the chicken breasts on top.
