add to shopping list Ingredients

6 fresh chicken breasts (bone in)
1 jar Bertolli's garlic alfredo sauce
1 Tbsp dry tarragon
1 tsp Paprika
1/4 to 1/3 cup water
sprinkle salt, pepper, to taste

Preparation

1) Prepare shallow baking or roasting pan. Spray bottom w/ Pam non-stick spray (butter or olive oil.)

2) Rinse chicken in cold water and shake off excess moisture.

3) Pour contents of sauce into a mixing bowl, adding water to the jar, then shake vigorously to incorporate the liquids. Pour this into the bowl and add the chicken.

4) Using your very clean hands, coat the chicken completely with the sauce, even into the natural side slit, on the larger side of the breast.

5) Place each piece into the baking pan, breast side up and pour the remainder of the Alfredo sauce on top of each piece.

6) Sprinkle the chicken with tarragon leaves and then with the paprika.

Bake for a full 38 minutes *bone in* (for small pieces) and for medium to large pieces, this is the time to check on the progress of the chicken, and then set your 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 run clear. Remember, food 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 you can never repair overcooked meat. You don’t want to eat or serve dry overcooked meat … do you?

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Reviews

2/06/10

Belle says:

Cut this one in half, since there's only one of me (what are you talking about? what am I, chopped liver?) Sorry, that's my evil twin speaking.

I used Persaillotte (a combo of parsley, garlic and onion), along with fresh tarragon. I'm almost through my last bottle and am edging toward panic. Albert Menes doesn't ship to the US, and the closer the bottom of the bottle, the more I up my meds. Anyone going to Paris in the near future?

7/26/11

Rhett says:

Is there a culinary standard here I don't know about? I mean, what temperature should I bake the chicken at?

9/02/11

TJKROPP855 says:

I baked this in the crfockpot on low for 8 - 10 hours.

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