Chicken Breasts And Tarragon En Papillote (France)

1. 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. 2

   Preheat oven to 450 degrees F.

3. 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. 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. 5

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

6. 6

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

7. 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. 8

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

9. 9

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

10. 10

    Add the mustard to the liquid, mixing well.

11. 11

    Serve the chicken in the packet on a plate, & drizzle the sauce over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.