Top chicken with tomato-mayonnaise blend

Dress up chicken with this fresh tomato-mayonnaise sauce for a simple summer supper. Adding the juice from fresh tomato pulp to mayonnaise creates a refreshing topping for poached chicken.

Poaching the chicken and letting it cool in the liquid keeps the chicken juicy and moist. It can be served hot or cold and, because of this cooking method, it keeps well and tastes great the second day.

The sauce is derived from a French aurore sauce and captures the same fresh tomato taste. It is typically used for seafood, but works very well in this recipe as well.

Wine suggestion: This cool summer dish would go superbly with a crisp, fruity, dry rose wine.

Tips: You should extract 2⁄3 cup tomato juice from the tomato. If not, use another tomato or add a little tomato paste and water to make up the difference. When using dried tarragon, make sure the bottle is less than 6 months old.

SUMMER CHICKEN WITH FRESH TOMATO MAYONNAISE AND RICE SALAD

3⁄4 pound boneless, skinless chicken breast

1 cup fat-free, low-sodium chicken broth

1 medium tomato

1⁄4 cup reduced-fat mayonnaise

Salt and freshly ground black pepper

Preparation

Place chicken in a small saucepan. Add the chicken broth. The chicken should be covered with broth. If not, add water to cover chicken. Bring the broth to a gentle simmer and cook chicken five minutes. Remove from the heat and let cool in the broth for at least 10 minutes.

Cut the tomatoes in half, scoop out the seeds and pulp and puree them in a food processor or press through a sieve or food mill. Cut the remaining tomato flesh into cubes. There should be about 1 cup. Mix 2⁄3 cup tomato juice with the mayonnaise until smooth. Add salt and pepper, to taste.

Remove chicken from broth, save 2 tablespoons broth for the rice and sprinkle chicken with salt and pepper, to taste. Place on two dinner plates and spoon sauce over the top. Sprinkle the tomato cubes over the sauce. Makes two servings.

RICE SALAD

1 package microwaveable white or brown rice to make 1-1⁄2 cups cooked rice

2 teaspoons olive oil

2 tablespoons chicken broth from poached chicken

1 teaspoon dried tarragon

1 cup cucumber cubes

Salt and freshly ground black pepper

Preparation

Cook rice according to package instructions. Measure 1-1⁄2 cups and set aside the remaining rice for another dinner. Toss with olive oil and chicken broth. Add tarragon and cucumber and mix well. Add salt and pepper, to taste. Makes two servings.

Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.