Dinner Time

Chicken Breast Alfredo W/ Paprika & Tarragon

Preheat oven to 350º for ten minutes

4 – 6  fresh chicken breasts rinsed & shaken

1 Jar  Bertolli’s Garlic Alfredo Sauce

1 Tbsp dry tarragon

1 tsp paprika

1/4 cup water

1) Prepare shallow baking or roasting pan. Spray bottom w/ Pam (Butter or Olive Oil.)

2) Rinse chicken in col water and shake off excess water.

3) Pour contents of sauce in mixing bowl and add 1/4 cup water to the jar and shake vigorously to incorporate the liquids. Pour rest into the bowl and add chicken.

4) With just washed hands, coat the chicken completely with the sauce, even in the natural side slit on the larger side of the breast.

5) Place each piece into the baking pan, breast side up.

Sprinkle with tarragon leaves and then with the paprika.

Bake for a full 38 minutes for small pieces and for medium to large pieces. Check on the progress of the chicken and set timer for five minute intervals. Be sure to remove chicken from the oven when it is just done. Allow the chicken to sit and rest for a full ten minuted before slicing.

Chef’s TIp:

To insure juicy meat, slice into one of your breasts and make certain no blood in running out. There should be lots of liquid and the juices should be clear. Remember, chicken is still cooking even after it is removed from the oven. You can always put the meat back into the oven or the microwave for a tiny bit, to make certain it is done, but youcan never repair overcooked meat. You don’t want to eat or serve dry, overcooked meat, do you?

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