Tarragon-Crusted Chicken
1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon grated lemon peel
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons lemon juice
1 teaspoon olive oil
2 boneless skinless chicken breast halves (5 ounces each)
In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon
juice and oil. Dip chicken in lemon juice mixture, then crumb mixture. 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.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Spring, 2008, submitted by Lillian Julow of Gainesville, Florida.
http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=38583