Lime Chicken and Fried Tomatoes

About a month ago, my good friend Flori sent me an email with a new recipe on it. I finally got around to making it and then promptly lost the picture that I took. I found the picture so here it is. It was really good and super easy. We all like easy! Here it is along with her email. My comments are in blue.

"I've had this sitting on my counter forever to send to you. I got it online and we have made it several times with great results.

Lime Chicken

* 1 tsp. salt
* 1 tsp. chili powder
* 1/2 tsp. garlic (I use the kind from a jar, but you could use fresh or even garlic powder)
* 2 Tbsp. oil
* 1/4 c. lime juice (about 2 limes)(of course I didn't have lime juice, surprise! so I used lemon juice and it was still yummy!)
* 1.5-2 lbs. chicken

1.Marinate together for a few hours and then cook chicken how you choose--I have done the Foreman grill or pan fry. (You don't get it any easier than this! I put them on our outdoor grill and the whole family loved them!)

It is really flavorful, but not too spicy for the kids. We've made chicken tacos and a really tasty chicken taco salad. The dressing below is different, but SO good on taco salad! Hope your family will enjoy. I like checking your food blog now and then, even though I never comment!

From my mom:
* 1 cup ranch dressing
* 1/2-2/3 cup (or 6 oz container) lime yogurt
* 2 tsp. lime juice
* 1/4 cup minced fresh cilantro (I've done it without, but it's better with)

1. Just mix it all up!"

I also went to lunch with by best girlfriends a week or two to a new to me restaurant that served Southern cooking. We had fried tomatoes for an appetizer and they were so good! They were probably my favorite thing from the whole lunch. Now, I've tried to make fried tomatoes before. I think everyone who has ever watched and loved Fried Green Tomatoes probably has, and mine were a huge disaster. Soggy, mushy, no flavor. Well, these GOOD fried tomatoes inspired me to give it another try.

I mixed some Italian seasoning with bread crumbs, tossed in some Parmesan cheese and my cracked pepper grill seasoning.

I dipped the tomatoes (fairly thick slices) in an egg that I mixed up, dipped in the bread crumbs, dipped in the egg again and in the crumbs again. So I double dipped!

The trick was actually having my pan hot enough before starting so that the tomatoes didn't have to stay in too long. I put about 1/4 inch of oil in a med sized pan and these turned out great. My hubby even liked them!