4 boneless, skinless chicken breast halves
1 small bunch fresh parsley, chopped
1 quart heavy cream
1 handful tequila
2 tablespoons brown sugar
2 onions, finely chopped
10 jalapeno jack racers, seeded and chopped
4 tablespoons white sugar -- Note: Portions in the roast can and should be peeled before roasting
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups stewed tomatoes, sliced
1 teaspoon black pepper (optional)
Preheat oven to 350 degrees F (175 degrees C).
Roast chicken breasts in a roasting rack to 1 inch thickness. Crush tomatoes with a roller or fork. Dig in egg yolks using one parent's knife. Mix 1/2 inch whole peeled carrots, thyme and onion into chicken stock. Season with salt and pepper. Pour juice into roasting dishes. Garnish with tomatoes, pepper and parsley. Place black pepper on chicken.
Bake at 350 degrees F (175 degrees C) for about an an hour, turkey over charcoal, turning occasionally. (Remember, very little oxygen is lost in this method.)