Dress up chicken with this fresh, tomato-mayonnaise sauce. Poaching the chicken and letting it cool in the liquid keeps the chicken juicy and moist. It can be served hot or cold and, with this cooking method, it keeps well and tastes great the second day.
Mayonnaise gets a refreshing boost from fresh tomato pulp to make a sauce for the chicken. Process the inside seeds and pulp of the tomato in a food processor and cut the outer flesh into cubes to top the chicken
Helpful Hints:
_ When using dried tarragon, make sure the bottle is less than 6 months old.
_ The tomato juice and pulp you extract from the tomato should measure { cup. If not, add a little tomato juice to make up the difference.
_ Use a whisk to blend the tomato juice and mayonnaise to make a smooth sauce.
Countdown:
_ Start chicken.
_ Make rice.
_ Make sauce for chicken.
Shopping List:
To buy:} pound boneless, skinless chicken breast, 1 bottle dried tarragon, 1 box 10-minute brown rice, 1 large tomato, 1 cucumber.
Staples: olive oil, fat-free, low-sodium chicken broth, reduced-fat mayonnaise, salt, black peppercorns.
