Baked Chicken With Tarragon Sauce

• 8 skinned and boned chicken breast halves
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. lemon juice
• 1/2 c. mayonnaise or salad dressing
• 1 c. finely chopped celery
• 1 tsp. dried tarragon
• 1 lb. fresh spinach
• 3 medium tomatoes, cut into wedges
• celery leaves (garnish)

1. Sprinkle chicken breasts with salt and pepper. Arrange in a lightly greased 13 x 9 x 2-inch pan. Sprinkle with lemon juice. Bake at 375u0b0 for 20 minutes or until done. Chill 1 hour.
2. Combine mayonnaise, celery and tarragon. Set aside.
3. Remove stems from spinach. Wash leaves thoroughly and pat dry.
4. Arrange spinach on individual plates. Arrange chicken and tomato wedges on top of spinach.
5. Spoon mayonnaise mixture over chicken. Garnish, if desired.
6. Yields 8 servings.

chicken, salt, pepper, lemon juice, mayonnaise, celery, tarragon, fresh spinach, tomatoes, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580716 (may not work)