“Steamed” Chicken Cutlets with Tomatoes Recipe
The sole problem with wrapping food in packages is that if you open the packages and find that you've undercooked the food, you have to rewrap the packages to continue cooking. Two solutions: Cook everything in a covered dish so that you can check the chicken periodically, or cook long enough to ensure doneness, at the risk of overcooking. This is not as risky as it sounds, because you're cooking the chicken with liquid.
Salt and freshly ground black pepper to taste
4 pounds of Boneless, skinless chicken cutlets (2 breasts), 1 to 1 1/2 , rinsed and patted dry with paper towels
6 slices of Thick ripe tomato
12 teaspoons of Fresh tarragon leaves or about 1/2 dried tarragon; or use basil, chervil, or dill
2 tablespoons of Olive oil, approximately
3 teaspoons of Freshly squeezed lime juice
Preheat the oven to 450°F. Tear off a 1‐foot‐square piece of aluminum foil (the more traditional parchment paper is, of course, acceptable). Place a chicken cutlet on the foil; top with a slice of a tomato, salt and pepper, tarragon, and a drizzle of oil and lime juice. Seal the package and repeat the process. Alternatively, layer all the ingredients neatly in a casserole with a cover. (You may prepare the recipe in advance up to this point; refrigerate for up to 4 hours before proceeding.)
Place all the packages in a large baking dish and bake for about 20 minutes; the chicken will be white and tender when finished. Serve closed packages, allowing each diner to open his or her own at the table.
