6 boned and skinned chicken
1 breasts -- whole
3 cup tomatoes -- coarsely
1 chopped
1/4 cup minced shallots
1 cup dry white wine
1 like chardonnay
2 tbsp fresh tarragon -- minced
2 tbsp fresh parsley -- minced
1 seasoning salt
1 white pepper
Directions
Preheat oven to 375 degrees. Lay out 6 large rectangles of parchment
paper on counter and place one chicken breast to the right of the
center of each piece. Top each breast with 1/2 cup tomatoes and 2
teaspoons shallots. Add 2 to 3 ta- blespoons wine to each, and evenly
distribute tarragon and parsley on top of breasts. Sprinkle with
seasoning salt and white pepper. Fold ends of the parchment together,
crimping edges in a semicircle to seal ingredients. Be sure the wine
doesn't leak. Place sealed packets on baking sheet or sheets and bake
for 20 minutes. Serve hot. Makes 6 servings.
note: The recipe states "6 boned and skinned whole chicken breasts" To
serve: place papillote on the plate. Cut an "X" in the top of the bag
and fold back to review contents. Garnish with carrot curls and fresh
tarragon (photo).
Kim Pierce, Dallas Morning News (on wire and Riv-PE printed on 2 Ap
92) CCA - California Culinary Academy [mcRecipe patH 19Au96]
Recipe By : CCA - Elegant Low-Calories Cooking (c. 1992)
From:
Servings: 6 servings
Chicken Baked With Tomatoes & Herbs In Parc Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Tomato; Vegetable
The History of Recipes
Academics have traced the existence of recipes far back into ancient history, in fact as far back as early Egypt, and maybe further still. However, sadly, these early cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. This early Roman chef tells us how the ancient cooks were skilled in the use of a good variety of spices, including a few you will know for example bay, fennel and parsley. Over the succeeding few centuries, the rich and powerful families of the West competed with each other to serve the most exotic banquets, and consequentially chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes common in their social group. When we get to the twentieth century, cookery books were in high demand, mostly due to better eduction, leisure time and having more money. The TV revolution gave us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chicken Baked With Tomatoes & Herbs In Parc recipe.
