Chicken baked with tomatoes & herbs in parc
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Chicken baked with tomatoes & herbs in parc
  Chicken    Tomatoes    Herbs    Poultry  
Last updated 6/12/2012 12:49:13 AM. Recipe ID 10535. Report a problem with this recipe.
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      Title: Chicken baked with tomatoes & herbs in parc
 Categories: Poultry
      Yield: 6 Servings
 
      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]
  
  




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Recipe ID 10535 (Apr 03, 2005)

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