Chicken with Tarragon Crumbs and Grilled Eggplant Caprese

Chicken Cutlets in Tarragon Crumbs with Lime Juice

 2 servings

2 chicken cutlets (see note)

1 egg

½ cup dry bread crumbs

1 T chopped fresh tarragon

salt, pepper

2 T olive oil

1 T butter

1 lime cut in wedges

Beat egg in shallow bowl or pie plate. In a second dish, combine bread crumbs, tarragon, salt, pepper.

Dip chicken in egg, then crumbs, pressing crumbs against chicken. Place on wire rack and refrigerate for one hour.

In large skillet, warm oil and butter. Increase heat to medium high. Add cutlets to pan. Sauté until browned on each side and chicken is cooked through.

Serve with lime wedges.

Note: I like Perdue Perfect Portions Fresh Boneless Chicken Breasts. They come in the refrigerated section in the grocery store, sealed in individually wrapped servings, five to a package. They are fairly uniform in size and cook quickly.

Grilled Eggplant Caprese

Slice small/medium eggplant ½ inch thick. Brush with olive oil.

Grill until browned and cooked through. Arrange on plate with slices of fresh mozzarella and tomatoes. Squeeze lemon juice over salad. Garnish with basil.

Can be served warm or at room temperature.