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. dry white wine or chicken broth
1 egg white
2/3 c. mayonnaise or salad dressing
Grated Parmesan cheese
Snipped parsley
Hot cooked carrots (opt.)

Arrange chicken in a 13 x 9 x 2 inch baking dish. Or, place each portion in an individual baking dish. Sprinkle green onions and tarragon atop. Dot chicken with butter. Season with salt and pepper. Add wine.

Bake, uncovered, in a 350 degree oven for 30 minutes; remove from oven. Beat egg white to stiff peaks. Fold in mayonnaise, Spoon mixture atop the chicken and sprinkle with Parmesan. Return to oven; bake for 12 to 15 minutes more or until light brown. Before serving, sprinkle chicken with parsley. Serve with carrots. Makes 8 servings.