I got a package of tarragon for some inspired recipes so this will be one a of a few upcoming tarragon features.
I got some bulk whole boneless chicken breasts, froze some and baked this one up with salt, pepper, and lemon zest.
I also topped them with lemon and jalapeno slices.
I got a piece of whole slab bacon, sliced up some thick slices, and baked it at the same time as the chicken.
Once everything was cooled, I shredded the chicken and stirred it all with about a half cup of mayo, lemon juice, and about a quarter cup of tarragon.
After tasting, I added some brown mustard and it really came together. Served it on some lettuce and made a couple of weekday lunches for both of us!
You’re a weirdo Greg. Mayan mask.
P.S. Those chickpeas that you got me “down the strip” ended up going into hummus. I didn’t plan ahead and started cooking them at 7:30pm when my soup was going to be ready at 8. They take two hours to cook, so not an option for dinner. Anywho, the hummus is great and I will be using the rest for something more creative! Thanks!