Burgundy Chicken

Recipe by Norma J. Leclair

• 2 whole chicken breasts, skinned, boned, halved, flattened, with fat removed
• 1 small onion, minced
• 1 garlic clove, minced
• 1 tablespoon tomato paste or catsup
• ½ cup Cabernet Franc
• ½ cup chicken broth
• ¼ teaspoon dried tarragon
• ½ cup breading crumbs
• 4 slices cheddar cheese
• ¼ cup chopped fresh parsley

Preparation

1. Mix minced onion, minced garlic, tomato paste, burgundy wine, chicken broth, and tarragon in a mixing bowl.

Assembly

1. Choose an ovenproof casserole dish large enough to contain the four chicken breasts.
2. Place crumbs in a flat dish and press chicken into crumbs, coating chicken completely. Place breaded chicken in casserole dish.
3. Top each chicken breast with slice of cheddar. Spook wine sauce on and around chicken. Top with chopped parsley.
4. Bake in preheated 400 degree oven for 20 minutes.