Monday, March 10, 2008

Tarragon Crusted Chicken with Garden Salad

  • 1/4 C dry bread crumbs
  • 2 Tbsp minced fresh parsley
  • 1 Tbsp minced fresh tarragon
  • 1 tsp grated lemon peel
  • 1/4 tsp lemon-pepper seasoning
  • 1/8 tsp salt
  • 1/8 tsp garlic powder
  • 2 Tbsp lemon juice
  • 1 tsp olive oil
  • 2 boneless skinless chicken breast halves

1. In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip the chicken in lemon juice mixture, then crumb mixture.
2. In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear.

Fresh Garden Salad
  • 1/2 small zucchini, sliced
  • 1/2 small summer squash, sliced
  • 1/2 sweet red pepper, cut into 1 inch pieces
  • 1 thin slice sweet onion, quartered
  • 1/4 cup poppy seed salad dressing
1. In a small bowl, combine the zucchini, yellow squash, red pepper and onion. Drizzle with dressing and toss to coat.

Robyn's notes: salad was fine, but the chicken just wasn't good. Very little flavor and I had to burn them to get them to cook through, even though I used thin sliced chicken breasts. He was not impressed.

* 1 Star: Not Too Good. Neither of us liked this enough for me to bother making it again without complete overhaul

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