Ingredients:
6 Chicken breasts (sliced and boned)
1 Clove of garlic
2 Tablespoons fresh lime juice
2 Shallots (minced)
1 Teaspoon dried tarragon leaves
1 Teaspoon salt
1/8 Teaspoon pepper
6 Tablespoons butter
1/2 Cup dry Vermouth
1 Medium sized Honey Dew melon
Lime wedges (if desired)
Heat oven to 350 degrees. Rub chicken with garlic and place in 2 well-buttered 13 1/2 x 8 baking dishes. Sprinkle lime juice, shallots, tarragon, salt and pepper over chicken. Dot chicken with butter. Add wine. Bake uncovered, basting every 10 minutes. Turn chicken after 20 minutes for 40 minutes or until tender. Remove chicken from dishes. Refrigerate covered for 3 hours or overnight. To serve, arrange chicken and melon on large platter and garnish with lime wedges. Also good served hot.
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