Tuesday, July 15, 2014

Chicken Dijon and the First Corn of the Season

I picked these this morning. These are the largest peppers I have ever grown. The long green one is 8 inches.  It sure is nice to have fresh produce again.
This is an excellent fast dish to prepare.  Mix 1/2 C. of mayonnaise with 3 T. of dijon mustard, 1 T. fresh chopped tarragon, S&P, and the juice and zest of 1 lemon.
I forgot to take photos of a few steps.  Pound out as many chicken breasts as you need.  Place a piece of provolone cheese and several sprigs of asparagus across the breast. My springs were thin so I used 6 in each breast.  Roll the breasts and then smear some of the mayo/dijon mix over them and roll them in panko, pressing them to make the panko stick. Place them in a pan and spread some of the sauce around them.  Bake them at 475 degrees for about 25 minutes.
I bought the first local corn at a farm stand and cooked it in salted water with a stick of butter.
It is perfect to eat and you don't need to add anything to it.  You can save the cooking water and add the empty cobs to it to make corn stock for soup.

My first tomatoes sliced and drizzled with balsamic glaze.  They are wonderfully sweet.

A very tasty fast dinner.