• Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the herbs, seasonings all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the balsamic vinegar and lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, chop the breasts in half inch pieces.
• Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two-quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Slice the eggs in half inch pieces, and chill.
• Also, make the vinaigrette by processing all the ingredients in a food processor
• Put all the spring greens in a large bowl, or on a large platter. Arrange the cooked chicken, bacon, avocado, eggs, blue cheese, and tomatoes in rows on the spring greens. Drizzle on as much dressing as you like.

• Preheat the oven to 350 degrees.
• Begin by making the Brown Butter Tomato Sauce: in a Dutch oven heat the butter on low heat and cook until the butter turns light brown. Add the onions and one tablespoon of the garlic and cook until they're soft. Add the tomatoes, sugar, a tablespoon of the oregano, chicken stock, a half teaspoon of the kosher salt, and a quarter teaspoon of red pepper flakes. Simmer uncovered while you fry the chicken.
• Split each breast in half, so that you have 4 thin cutlets. Using a meat pounder, pound them even thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and a quarter teaspoon each of salt and pepper. Fill the second bowl with the eggs. Fill the third bowl with the breadcrumbs, a quarter teaspoon each of the kosher salt and red pepper flakes, a tablespoon of the minced garlic, the herbs, and one cup of the Parmesan.
• Heat a cast iron skillet with a quarter inch of the vegetable oil on medium high heat. The oil is ready when a small piece of chicken sizzles immediately. Dip each piece of chicken in each of the three bowls- first flour, then eggs, and finally breadcrumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through. Drain the chicken on a wire rack over a baking dish.
• When all the chicken is cooked. Top them with a spoonful of sauce (you can freeze the rest of the sauce). Then sprinkle on mozzarella, and a half cup of the parmesan cheese. Bake until the cheese is melted, about 5 minutes.

For the Tacos:

• Begin by cooking the chicken: In a large skillet, heat the oil on low heat. Cook the onion until it is soft, about ten minutes. Stir in the tomato sauce, chili powder, garlic and cumin and cook one minute. Add the ground chicken and salt. Break up the chicken and cook for about ten minutes or until the meat is no longer pink and cooked through. Stir in the green chiles and cover to keep warm.
• While the chicken simmers make the salsa and the crema. In a skillet, on medium heat, toast each tortilla on both sides. Fill each tortilla with the chicken, some salsa, the crema, and the avocado.

For the Tomato Salsa:

• Simply mix together all the ingredients.

For Cilantro Crema:

• Place all the ingredients in a bowl and stir together.