3 chicken breasts
2 envelopes instant chicken broth or 2 bouillon cubes
1 1/2 c. water
1 tbsp. instant minced onion
3 tsp. leaf tarragon
Few sprigs of parsley
1 envelope unflavored gelatin
6 carrot slices
2 green onion tops, cut in strips
Fresh spinach leaves

Combine chicken breast, instant broth and water in saucepan. Tie tarragon, onion and parsley in cheese cloth bag, add to saucepan, cover. Simmer 30 minutes. Remove from broth and cool, pull off skin, chill. Chill broth until fat comes to top, skim off. Soften gelatin in 1/2 cup of broth in small pan. Heat, stirring until gelatin has dissolved, remove from heat. Stir in remaining broth. Place chicken in a single layer on a wire rack and set in a shallow pan. Measure 1/2 cup of gelatin mixture, set cup in a small bowl of ice and water, chill until very thick. Brush over chicken. 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. Measure 1/2 cup of gelatin mixture and chill until thick. Brush over decorations on chicken, chill. Then brush another layer of gelatin mixture over chicken. When ready to serve, arrange chicken on a spinach-lined platter. Garnish with cherry tomatoes cut to form a flower.