"DIETER'S CHICKEN IN ASPIC"
submitted by Larry Holmes, Ontario, Canada - courtesy of http://www.a2zrecipes.net
Makes 6 servings at 196 calories
3 whole chicken breasts, split
2 envelopes or teaspoons instant
1 1/2 cups water
1 tablespoon leaf tarragon
1 tablespoon instant minced onion
few sprigs parsley
1 envelope unflavored gelatin
6 slices of carrot
2 green onion tops, cut in strips
fresh spinach leaves
Combine chicken breasts, instant chicken broth and water in a large
saucepan. Tie tarragon, onion and parsley in a cheesecloth; add
to saucepan; cover.
Simmer 30 minutes, or until chicken is tender. Remove from broth
and cool until easy to handle. Pull off skin; chill chicken breasts.
Chill broth until fat rises to top then skim off.
Soften gelatin in 1/2 cup of the broth in a small saucepan; heat,
stirring constantly, until gelatin dissolves; remove from heat.
Stir in remaining broth.
Place chicken breasts in a single layer on a wire rack set in a
shallow baking pan.
Measure 1/2 cup of the gelatin mixture; set cup in a small bowl
of ice and water; shill just until as thick as unbeaten egg white.
Brush over chicken breasts to coat. (Keep remaining gelatin at room
Arrange a flower in gelatin on each chicken breast, using a carrot
slice for blossom and a long strip of green onion top for stem and
short pieces for leaves.
Chill until firm.
Measure out another 1/2 cup of the gelatin mixture and chill until
thickened; brush over decorations on chicken; chill until firm.
Chill remaining gelatin mixture; spoon over chicken a third time
to make a thick coating, then chill several hours.
When ready to serve arrange chicken on a spinach-lined platter.
Garnish with cherry tomatoes.
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