Chicken In Tomato Aspic
|Italian salad dressing||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||2 Tablespoon|
|Dried basil||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Chicken breast halves||4|
|Tomato juice||1 Cup (16 tbs)|
|Tarragon vinegar||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Unflavored gelatin||10 Gram|
Combine first 4 ingredients in a jar; cover tightly, and shake vigorously.
Pour over chicken in a shallow dish; cover and refrigerate at least 6 hours.
Remove chicken from marinade, reserving marinade.
Place chicken on rack in a broiler pan.
Broil 6 inches from heat source 4 minutes on each side, basting occasionally with marinade.
Transfer chicken to a platter; cool completely.
Cover, and chill thoroughly.
Combine tomato juice, 1 tablespoon vinegar, and Worcestershire sauce in a small saucepan; sprinkle gelatin over mixture, and let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Remove from heat; let stand until mixture is cooled and syrupy (this is just before mixture begins to set).
For each serving, arrange a chicken breast half on a luncheon-size serving plate.
Pour 1/4 cup aspic mixture around each piece of chicken; carefully arrange vegetables in aspic as desired.
Cover and chill until firm.