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