FREEZE AHEAD LEMON TARRAGON CHICKEN

4 skinless, boneless chicken breast halves
1/2 teaspoon celery salt
1/4 teaspoon tarragon leaves
1/8 teaspoon pepper
1 small onion, sliced
2 cups fresh mushroom slices
2 tablespoons reduced calorie margarine
2 teaspoons lemon juice
Hot cooked spinach pasta

Place chicken breast halves in a single layer on a sheet of Reynolds Freezer Paper, shiny side up. Season chicken with celery salt, tarragon and pepper. Wrap in freezer paper (see below). Label dull side of package and freeze
until ready to cook.

TO DEFROST:
Microwave frozen package on defrost (30% power) 3 minutes. Open package and place freezer paper with chicken on cutting board. For easy slicing, cut chicken into strips while still partially frozen.

TO COOK:
Preheat oven to 450 degrees F.

Place onion slices and chicken on four sheets of Heavy Duty Reynolds Wrap aluminum foil. Dot with margarine. Drizzle with lemon juice. Fold opposite edges of foil together and seal edges. Allow space for hear circulation and expansion. Repeat to seal each side. Place foil packets on a cookie sheet.

Bake 18 to 20 minutes.

TO SERVE:
Spoon over spinach pasta.

Servings: 4
Source: Reynolds Kitchens