Yield: 6 Servings
|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|
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] Posted to Digest eat-lf.v096.n127 Date: Mon, 19 Aug 1996 08:50:38 -0500 From: matejka@... (Anita A. Matejka) NOTES : This low-fat individual entree "En Papillote" adds a dramatic touch to any meal. For less auspicious occassions, the recipe may be prepared in a baking bag. The result will be every bit as flavorful. Either way, the chicken comes out moist and tender and perfumed with herbs.
Parchment is in large groceries and speciality kitchen supply stores in rolls. It is a special paper with a heat-resistant and non-stick coating. If you cannot find either parchment or bag, use foil.