Chicken baked with tomatoes & herbs in parc
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boned and skinned chicken | |
| Breasts -- whole | ||
| 3 | cups | Tomatoes -- coarsely |
| Chopped | ||
| ¼ | cup | Minced shallots |
| 1 | cup | Dry white wine |
| Like chardonnay | ||
| 2 | tablespoons | Fresh tarragon -- minced |
| 2 | tablespoons | Fresh parsley -- minced |
| Seasoning salt | ||
| White pepper | ||
Directions
Preheat oven to 375 degrees. Lay out 6 large rectangles of parchment paper on counter and place one chicken breast to the right of the center of each piece. Top each breast with ½ cup tomatoes and 2 teaspoons shallots. Add 2 to 3 ta- blespoons wine to each, and evenly distribute tarragon and parsley on top of breasts. Sprinkle with seasoning salt and white pepper. Fold ends of the parchment together, crimping edges in a semicircle to seal ingredients. Be sure the wine doesn't leak. Place sealed packets on baking sheet or sheets and bake for 20 minutes. Serve hot. Makes 6 servings.
note: The recipe states "6 boned and skinned whole chicken breasts" To serve: place papillote on the plate. Cut an "X" in the top of the bag and fold back to review contents. Garnish with carrot curls and fresh tarragon (photo).
Kim Pierce, Dallas Morning News (on wire and Riv-PE printed on 2 Ap 92) CCA - California Culinary Academy [mcRecipe patH 19Au96] Recipe By : CCA - Elegant Low-Calories Cooking (c. 1992) From: