Souffle-Topped Herbed Chicken - cooking recipe

Ingredients

4 whole large chicken breasts, skinned, boned and halved
4 green onions, sliced
3/4 tsp. dried tarragon, crushed
2 Tbsp. butter
1/2 c. dry white wine
1 egg white
2/3 c. mayonnaise
grated Parmesan cheese

Preparation

Arrange chicken in 13 x 9 x 2-inch baking dish (or place each portion in an individual baking dish).
Sprinkle green onions and tarragon on top.
Dot with butter, seasoned with salt and pepper. Add wine.
Bake, uncovered, in 350\u00b0 oven for 30 minutes.
Remove from oven.
Beat egg white to stiff peaks.
Fold in mayonnaise. Spoon mixture on top of chicken; sprinkle with Parmesan.
Bake 12 to 15 minutes more or until light brown.
Makes 8 servings (316 calories per serving).