Chicken baked with tomatoes herbs in parc

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Recipe by: thanh

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Boned and skinned chicken
Breasts -- whole
3 c Tomatoes -- coarsely
Chopped
1/4 c Minced shallots
1 c Dry white wine
Like chardonnay
2 tb Fresh tarragon -- minced
2 tb Fresh parsley -- minced
Seasoning salt
White pepper

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 1/2 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)

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