Preheat oven to 350º for ten minutes
4 – 6 fresh chicken breasts rinsed & shaken
1 Jar Bertolli’s Garlic Alfredo Sauce
1 Tbsp dry tarragon
1 tsp paprika
1/4 to 1/3 cup water
1) Prepare shallow baking or roasting pan. Spray bottom w/ Pam non-stick spray (butter or olive oil.)
2) Rinse chicken in cold water and shake off excess moisture.
3) Pour contents of sauce into a mixing bowl, adding water to the jar, then shake vigorously to incorporate the liquids. Pour this into the bowl and add the chicken.
4) Using your very clean hands, coat the chicken completely with the sauce, even into the natural side slit, on the larger side of the breast.
5) Place each piece into the baking pan, breast side up and pour the remainder of the Alfredo sauce on top of each piece.
6) Sprinkle the chicken with tarragon leaves and then with the paprika.
Bake for a full 38 minutes (for small pieces) and for medium to large pieces, this is the time to check on the progress of the chicken, and then set your timer for five minute intervals. Be sure to remove chicken from the oven when it is just done. Allow the chicken to sit and rest for a full ten minutes before slicing.
To insure juicy meat, slice into one of your breasts and make certain no blood in running out. There should be lots of liquid and the juices should run clear. Remember, food is still cooking even after it is removed from the oven. You can always put the meat back into the oven, or the microwave for a tiny bit, to make certain it is done, but you can never repair overcooked meat. You don’t want to eat or serve dry overcooked meat … do you?