1 boneless breast of chicken per person, mesquite grill
8 ripe Roma tomatoes, ends removed, about 2 lb.
1 red bell pepper
3 shallots, peeled
3 garlic cloves, unpeeled
1 c. finely chopped cilantro
12 fresh basil leaves
Salt and pepper to taste
1 tbsp. chicken seasoned stock base or instant bouillon
2 tbsp. clarified butter
ROASTED TOMATO AND PEPPER SAUCE:
Preheat oven to 350 degrees. Roast tomatoes, pepper, shallots, and garlic cloves in oven on shallow pan or cookie sheet until tomatoes are blistered and shallots are soft, about 40 minutes. Peel off outer skins.
Transfer vegetables to food processor and puree with the cilantro, basis, salt, and pepper.
Bring mixture to a boil over medium high heat. Add chicken base and butter. Reduce heat to low. Season to taste. Keep warm over very low heat.