4 lg. chicken breasts, skinned, boned and halved lengthwise
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
Grated Parmesan cheese
Snipped parsley
Hot cooked carrots (optional)
Rice

Arrange chicken in a 9x13x2 inch baking dish. Sprinkle green onions and tarragon on top. Dot chicken with butter. Season with salt and pepper. Add wine. Bake uncovered at 350 degrees for 30 minutes. Remove from oven.

Beat egg white to stiff peaks. Fold in mayonnaise. Spoon mixture over chicken and sprinkle with Parmesan cheese. Return to oven and bake for 12-15 minutes or until light brown. Before serving, sprinkle with parsley. Serve hot with carrots and rice. Serves 8.