6 each Boneless skinless chicken breasts (4 oz. each)
Dressing, parsley, garlic and tarragon until well blended. Pour over chicken; marinate in refrigerator at least 2 hours.
Chicken from marinade, reserving the marinade. Arrange 24 of the chicken breasts on each parchment-lined full sheet pan (or 1 half sheet pan for trial recipe).
In 375°F-convection oven for 15 to 18 minutes or until chicken is cooked through (165°F) and golden brown, brushing with reserved marinade after first 8 minutes of cooking time. Discard any remaining marinade.