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1
Preheat oven to 250 degrees F.
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2
Core tomatoes, cut in half horizontally, and remove seeds.
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3
Sprinkle with salt and pepper.
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4
Place tomato halves cutside up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried.
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5
Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper.
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6
Puree until smooth.
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7
(Thin with a few tablespoons water if sauce seems thick.)
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8
Strain to remove any seeds and skins, and set aside until serving time.
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9
Preheat oven to 400 degrees F. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute.
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10
Drain and set aside to cool.
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11
Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached.
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12
Season all over with salt and pepper.
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13
In a small bowl, combine chopped parsley and garlic.
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14
Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly.
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15
If necessary, tie skin to breasts to keep in place.
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16
Heat chicken fat or oil in a large, ovenproof skillet over mediumhigh heat.
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17
Saute chicken, skinside down first, until golden brown, about 2 minutes per side.
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18
Transfer to oven and bake about 10 to 15 minutes.
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19
Set aside for 5 minutes, to redistribute juices before serving.
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20
Whisk tomato puree and coat 6 serving plates with it.
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21
Cut each breast into 1/2inch slices, across width.
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22
Arrange slices over puree and serve.
