Chicken Breasts And Tarragon En Papillote France

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This recipes comes from the 2005 cookbook, the french diet.

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Steps

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Cut each tomato into 4 thick slices , then salt both sices & lay them out in a single layer to drain on paper towels.

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Preheat oven to 450 degrees f.

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Cut one of the chicken breasts into 6 pieces & lay them in the center of a 12-inch square of heavy aluminum foil.

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Season the chicken with salt , pepper & cayenne , to taste , then top the chicken with 2 slices of tomato & 1 / 4 of the tarragon leaves.

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Drizzle 1 tablespoon of oil over the tomatoes as well as a squeeze of fresh lemon juice.

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Season the tomatoes with additional salt & pepper , to taste.

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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.

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Repeat with the remaining chicken breasts , then put the 4 packets on a baking sheet & bake for 15 minutes.

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When chicken is done , open the packets & drain the liquid into a small bowl.

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Add the mustard to the liquid , mixing well.

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Serve the chicken in the packet on a plate , & dri.

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Ingredients

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tomatoes, boneless skinless chicken breasts, fresh tarragon leaves, olive oil, lemon, salt, pepper, cayenne, dijon mustard