Herbed Chicken A La Francaise
|Chicken breasts||2 Medium, halved lengthwise|
|Green onions||2 , sliced|
|Dried tarragon||1⁄2 Teaspoon, crushed|
|Dry white wine/Chicken broth||1⁄3 Cup (5.33 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Snipped parsley||1 Tablespoon|
Skin and bone chicken breast halves. Arrange chicken breast halves in a 12x7 1/2x2-inch baking dish.
Sprinkle green onions and tarragon atop chicken breasts. Dot chicken with butter or margarine; season with salt and pepper. Add white wine or chicken broth to baking dish.
Bake, uncovered, in a 350° oven for 30 minutes; remove from oven. In a mixer bowl beat egg white with an electic mixer till stiff peaks form (tips stand straight). Fold mayonnaise or salad dressing into stiffly beaten egg white. Spoon egg white mixture over the chicken breasts. Sprinkle with Parmesan cheese. Return to oven. Bake, uncovered, for 12 to 15 minutes more or till lightly browned.
Before serving, sprinkle the chicken breasts with the snipped parsley.