• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Baked with Tomatoes and Herbs in Parchment

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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

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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