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Receta Chicken Baked With Tomatoes And Herbs In Parchment
by Global Cookbook

Chicken Baked With Tomatoes And Herbs In Parchment
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  Raciónes: 6

Ingredientes

  • 6 x boneless skinless chicken breasts whole
  • 3 c. tomatoes coarsely minced
  • 1/4 c. shallots chopped
  • 1 c. dry white wine like chardonnay
  • 2 Tbsp. fresh tarragon chopped
  • 2 Tbsp. fresh parsley chopped seasoning salt white pepper

Direcciones

  1. 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 c. tomatoes and 2 tsp. shallots. Add in 2 to 3 ta-blespoons wine to each, and proportionately distribute tarragon and parsley on top of breasts. Sprinkle with seasoning salt and white pepper.
  2. Fold ends of the parchment together, crimping edges in a semicircle to seal ingredients. Be sure the wine doesn't leak.
  3. Place sealed packets on baking sheet or possibly sheets and bake for 20 min. Serve warm.
  4. Makes 6 servings.
  5. 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).
  6. CCA - California Culinary Academy
  7. 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.
  8. 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 can't find either parchment or possibly bag, use foil.