|Chicken breasts||36 Ounce|
|Chicken broth/2 chicken bouillon cubes||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant minced onion||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon|
|Green onion tops||2|
|Spinach||1⁄4 Cup (4 tbs)|
Combine chicken breasts, instant broth or bouillon cubes, and water in a large saucepan.
Tie tarragon, onion, and pars ley in a cheesecloth bag; add to saucepan; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle; pull off skin; chill.
Chill broth until fat rises to top, then skim off.
Soften gelatin in 1/2 cup of the broth in a small saucepan; heat, stirring constantly, until gelatin dissolves; remove from heat.
Stir in remaining broth.
Place chicken breasts in a single layer on a wire rack set in a shallow pan.
Measure 1/2 cup of the gelatin mixture; set cup in a small bowl of ice and water; chill just until as thick as unbeaten egg white.
Brush over chicken breasts to coat evenly.
(Keep remaining gelatin mixture at room temperature.)
Arrange a flower in gelatin on each chicken breast, using a carrot slice for blossom and a long strip of green onion top for stem and short pieces for leaves.
Chill until firm.
Measure out another 1/2 cup of the gelatin mixture and chill until thickened; brush over decorations on chicken; chill until firm.
Chill remaining gelatin mixture; brush over chicken a third time to make a thick coating, then chill several hours, or until firm.
When ready to serve, arrange chicken on a spinach-lined large platter.
Garnish with cherry tomatoes, cut to form flowers, and top with snips of spinach, if you wish.