Chicken Fillets or Breasts, Mexican Style, in Papers

Remove the fillets from six fine medium-sized chickens; pare them leaving on the pinions and skin, then saute them, and when done wrap them up in a matignon with white wine (No. 406), adding peeled tomatoes cut in eight pieces, fried in butter and seasoned with salt, pepper, and chopped parsley. Prepare some sheets of paper heart-shaped and well oiled; place on one half a little of the cooked matignon, the tomatoes, some risot (No. 739) and fried sweet peppers; lay one of the breasts or fillets on top and cover with more of the ingredients, then close by pinching the two edges together all around and lay them on a buttered dish; place in a hot oven to heat the contents and color the paper; serve immediately.