Chicken Breasts And Tarragon En Papillote (France) - cooking recipe

Ingredients

2 tomatoes, medium-size
4 boneless skinless chicken breasts
1/4 cup fresh tarragon leaves
4 tablespoons olive oil
1 lemon, juice of
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1 dash cayenne, to taste
1 teaspoon Dijon mustard (or whole-grain mustard)

Preparation

Cut each tomato into 4 thick slices, then salt both sices & lay them out in a single layer to drain on paper towels.
Preheat oven to 450 degrees F.
Cut one of the chicken breasts into 6 pieces & lay them in the center of a 12-inch square of heavy aluminum foil.
Season the chicken with salt, pepper & cayenne, to taste, then top the chicken with 2 slices of tomato & 1/4 of the tarragon leaves.
Drizzle 1 tablespoon of oil over the tomatoes as well as a squeeze of fresh lemon juice.
Season the tomatoes with additional salt & pepper, to taste.
Bring 2 opposite edges of the foil together over the top & fold them down over the chicken, then fold the sides up & over the chicken to create a packet.
Repeat with the remaining chicken breasts, then put the 4 packets on a baking sheet & bake for 15 minutes.
When chicken is done, open the packets & drain the liquid into a small bowl.
Add the mustard to the liquid, mixing well.
Serve the chicken in the packet on a plate, & drizzle the sauce over the top.