INGREDIENTS

INSTRUCTIONS

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] Posted  to
Digest eat-lf.v096.n127  Date: Mon, 19 Aug 1996 08:50:38 -0500  From:
matejka@bga.com (Anita A. Matejka) NOTES : This low-fat  individual
entree "En Papillote" adds a dramatic touch to any meal.  For less
auspicious occassions, the recipe may be prepared in a  baking bag.
The result will be every bit as flavorful.  Either way,  the chicken
comes out moist and tender and perfumed with herbs.  Parchment is in
large groceries and speciality kitchen supply stores  in rolls. It is a
special paper with a heat-resistant and non-stick  coating.  If you
cannot find either parchment or bag, use foil.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 48.7mg
Sodium: 646.3mg
Potassium: 598.2mg
Carbohydrates: 8.4g
Fiber: 1.6g
Sugar: 4.2g
Protein: 22.2g