Chicken Breasts and Tarragon En Papillote (France) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipes comes from the 2005 cookbook, The French Diet. Ingredients:
2 tomatoes, medium-size |
4 boneless skinless chicken breasts |
1/4 cup fresh tarragon leaves |
4 tablespoons olive oil |
1 lemon, juice of |
1/4 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
1 dash cayenne, to taste |
1 teaspoon dijon mustard (or whole-grain mustard) |
Directions:
1. Cut each tomato into 4 thick slices, then salt both sices & lay them out in a single layer to drain on paper towels.
2. Preheat oven to 450 degrees F.
3. Cut one of the chicken breasts into 6 pieces & lay them in the center of a 12-inch square of heavy aluminum foil.
4. Season the chicken with salt, pepper & cayenne, to taste, then top the chicken with 2 slices of tomato & 1/4 of the tarragon leaves.
5. Drizzle 1 tablespoon of oil over the tomatoes as well as a squeeze of fresh lemon juice.
6. Season the tomatoes with additional salt & pepper, to taste.
7. Bring 2 opposite edges of the foil together over the top & fold them down over the chicken, then fold the sides up & over the chicken to create a packet.
8. Repeat with the remaining chicken breasts, then put the 4 packets on a baking sheet & bake for 15 minutes.
9. When chicken is done, open the packets & drain the liquid into a small bowl.
10. Add the mustard to the liquid, mixing well.
11. Serve the chicken in the packet on a plate, & drizzle the sauce over the top.
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