4 whole lg. chicken breasts, skinned, halved lengthwise & boned
4 green onions, sliced
3/4 tsp. dried tarragon, crushed
2 tbsp. butter
1/2 c. chicken broth
1 egg white
Grated Parmesan cheese
Parsley
2/3 c. mayonnaise

Arrange chicken in a 13 x 9 x 2 inch baking dish. Sprinkle green onions and tarragon on top. Dot chicken with butter. Season with salt and pepper. Add broth. Bake uncovered, at 350 degrees for 30 minutes. Remove from oven.

Beat egg whites to stiff peaks. Fold in mayonnaise. Spoon mixture atop of the chicken and sprinkle with Parmesan cheese. Return to oven, bake for 12 to 15 minutes more or until light brown. Before serving, sprinkle chicken with parsley. 8 servings.