Note: This is a light and low-fat crepe; the bubbly water takes the place of egg to make the crepes fluffy.
1 cup apple juice
3 cups seasonal fruit such as peaches, berries, apricots
pinch of salt
2 Tablespoons kuzu or arrowroot powder, diluted in 3 Tablespoons cold water or juice
3 8-ounce tofu cakes
1 Tablespoon light miso
1 Tablespoon sesame oil
1 cup mushrooms, sliced
1/4 cup black olives, minced
2 medium tomatoes, seeded and chopped
1 Tablespoon turmeric
1/4 teaspoon cayenne, or to taste
sea salt to taste; soy sauce is also fine
1/4 cup fresh parsley or cilantro, minced
2 green onions, sliced thinly
6 chicken breasts
6 pieces parchment paper
1 stalk celery, minced
1 onion, minced
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon herb salt
freshly ground black pepper or cayenne pepper
6 Tablespoons lemon juice
6 Tablespoons dry white wine (optional)
parsley to garnish
Season chicken breasts on both sides and place on paper squares. Place celery, onion and herbs on the chicken, add lemon juice, pepper, and wine, and fold ends of paper upward to form a little package. Bake for 30 minutes. Before serving garnish with fresh parsley.
Note: You can use a covered Pyrex baking dish for baked chicken breasts not ?en chemise.?