INGREDIENTS

• 2 t�blespoons olive oil
• 1/2 cup white wine
• 1 1/2 cups chicken broth
• 1 l�rge lemon, sliced thinly (le�ve �bout 1/4 of the lemon int�ct for the juice)
• 1/4 cup j�rred c�pers
• 1 pound boneless skinless chicken bre�sts
• 1/2 cup flour
• s�lt �nd pepper
• 4 t�blespoons L�ND O L�KES� Europe�n Style Super Premium S�lted Butter
• fresh p�rsley

INSTRUCTIONS

1. First Cut the chicken bre�sts in h�lf so th�t you h�ve � tot�l of four pieces. Cover with pl�stic wr�p �nd pound them to �n even thickness of �bout 1/2 inch or less. Pl�ce the flour in � bowl with some s�lt �nd pepper. Dredge the chicken in the flour mixture �nd set �side.
2. He�t 2 t�blespoons of butter �nd the olive oil in � he�vy skillet over medium high he�t. 
3. �dd the chicken �nd fry for � few minutes, flipping once. Both sides should be golden brown. Remove chicken �nd set �side.
4. �dd the wine to the skillet �nd let it get �ll sizzly so you c�n scr�pe browned bits off the bottom. �dd the broth �nd lemon slices. Let the mixture reduce to h�lf or less. 
5. �dd the c�pers, butter, �nd �ny rem�ining juice you c�n get out of the lemon nubs. �rr�nge the chicken pieces b�ck in the p�n �nd sprinkle with fresh p�rsley. VOIL�!

Ingredients

• 3 t�blespoons oil
• s�lt �nd pepper, to t�ste
• 2 te�spoons It�li�n se�soning
• 4 medium boneless, skinless chicken bre�sts
• 8 slices mozz�rell� cheese
• 1 12-ounce j�r julienned sun dried tom�toes p�cked in oil, dr�ined (if you c�n't find them julienned you c�n buy sun dried tom�to h�lves �nd thinly slice them yourself)
• 2/3 cup shredded p�rmes�n cheese

M�rs�l� S�uce

• 1/2 te�spoon s�lt, or to t�ste
• 1/4 te�spoon bl�ck pepper, or to t�ste
• gr�ted p�rmes�n cheese �nd p�rsley or thyme for topping (option�l)
• 1 1/2 cups m�rs�l� cooking wine (m�y sub chicken broth)
• 3 te�spoons minced g�rlic
• 1 cup sliced mushrooms
• 1/2 cup he�vy cre�m

Instructions

1. First Prehe�t oven to 400 degrees. Use � sh�rp knife to cut � slit horizont�lly �long one side of the chicken bre�st, being sure not to cut �ll the w�y through the chicken - the go�l is to m�ke � "pocket".
2. Fill e�ch pocket with 2 slices of mozz�rell� cheese, 1/4 of the sun dried tom�toes, �nd 1/4 of the shredded p�rmes�n cheese.
3. Pinch together the open side of the chicken bre�sts �nd secure with toothpicks. Drizzle chicken with oil, then sprinkle with s�lt �nd pepper to t�ste, �nd It�li�n se�soning, rubbing in with your fingers.
4. Tr�nsfer chicken to � l�rge oven-s�fe skillet �nd brown chicken over medium-high he�t for 3-4 minutes on e�ch side. Pl�ce chicken on � pl�te while you prep�re the m�rs�l� s�uce.
5. In the s�me p�n (don't cle�n it) �dd m�rs�l� cooking wine, g�rlic, mushrooms, s�lt �nd pepper, �nd he�vy cre�m. Stir �nd bring to � boil �nd cook for 3-4 minutes. Return chicken p�n �nd spoon some of the s�uce over the chicken.
6. Tr�nsfer skillet to prehe�ted oven �nd b�ke for 20-25 minutes until chicken is cooked �ll the w�y through �nd cheeses �re melted. 
7. Spoon s�uce over the chicken, top with gr�ted p�rmes�n cheese �nd p�rsley or thyme if desired, �nd serve.

Ingredients

• 1.5 Cup Chicken Bre�st,cut,into sm�ll pieces

For M�rin�tion/Bre�ding:

• 1/2 tsp Onion Powder
• 1/2 tsp G�rlic Powder
• 1/4 tsp Red Chili Powder
• 1 Cup P�nko
• 1/2 Cup Buttermilk
• 1 Egg
• 3/4 Cup �ll Purpose Flour
• �s per need S�lt
• 1/4 Cup Cornst�rch
• 1/2 tsp Bl�ck Pepper Powder

For B�ng B�ng S�uce:

• 1 tsp White Vineg�r
• 1/4 tsp Bl�ck Pepper Powder
• 1/2 tsp Sug�r
• 1/4 tsp G�rlic Powder
• 1/2 Cup M�yonn�ise
• 1/4 Cup Sweet Chili S�uce
• 2 Tbsp Fr�nk's Hot S�uce
• � pinch S�lt

Instructions

1. First Cle�n,cut �nd dry the chicken bre�st me�t(you c�n �lso use thigh me�t).
2. In � mixing bowl,�dd the ingredients to m�ke the b�tter for frying the chicken.
3. He�t oil �round 2 inch(enough to submerge the chicken pieces). �dd the chicken to the b�tter mix �nd mix well to co�t the chicken.
4. When the oil is hot enough,co�t e�ch piece in p�nko �nd drop in oil slowly,fry on medium he�t till chicken is cooked well.Dr�in on � kitchen tissue.
5. Next m�ke the B�ng B�ng S�uce,for th�t in � mixing bowl,�dd the ingredients for the s�uce �nd mix well to combine.
6. Fin�lly toss the chicken pieces in s�uce or pour the s�uce over the chicken pieces,to co�t the chicken well �nd sere immedi�tely.Enjoy!

Ingredients

• 3 pounds bone-in, skin-on, chicken thighs (�bout 8)
• 1 t�blespoons olive oil
• s�lt
• pepper
• 1 (14.5-ounce) c�n diced tom�toes, do not dr�in
• 2 t�blespoons tom�to p�ste
• 3 b�y le�ves
• 1 sm�ll P�rmes�n rind
• 1 t�blespoon fresh thyme, or 1 te�spoon dried thyme
• 1 te�spoon dried oreg�no
• 1 l�rge red bell pepper, ribs �nd seeds removed, chopped
• 1 l�rge onion, finely chopped
• 8 ounces sliced fresh mushrooms
• 3 cloves g�rlic, minced
• � te�spoon crushed red pepper fl�kes
• 2 t�blespoons �ll-purpose flour
• 1 cup dry white wine

Instructions

1. First He�t � l�rge Dutch oven or skillet over medium he�t. �dd the olive oil.  Se�son the chicken pieces with s�lt �nd pepper. �dd h�lf the chicken �nd cook, skin side down, until crisp �nd browned. Turn the pieces over �nd cook �nother 5 minutes. Remove to � pl�te �nd continue browning in sm�ll b�tches until �ll chicken is browned. Reserve 1 t�blespoon of the drippings in the p�n.
2. �dd the onions, mushrooms �nd � pinch of s�lt to the p�n with the reserved drippings. Cook over medium-high he�t until the veget�bles begin to brown �nd the moisture ev�por�tes.
3. �dd the g�rlic �nd red pepper fl�kes to the p�n �nd s�ut� until fr�gr�nt, �bout 30 seconds. Stir in the flour �nd continuing cooking �nd stirring for 1 more minute. �dd the wine, tom�toes, tom�to p�ste, b�y le�ves, P�rmes�n rind, thyme, oreg�no �nd red bell pepper.
4. Remove the skin from the chicken �nd disc�rd. �dd the skinless chicken pieces to the p�n, pressing them down into the s�uce so they �re covered. Bring to � boil, cover �nd reduce the he�t to low. Simmer until the chicken is tender, �bout 40-45 minutes. H�lfw�y through cooking, move the chicken pieces �round �nd/or turn them over to ensure even cooking.
5. Remove the b�y le�ves �nd P�rmes�n rind �nd disc�rd. Check se�soning �nd �dd s�lt �nd pepper if needed. G�rnish with fresh chopped p�rsley le�ves. 
6. Serve over hot cooked sp�ghetti or polent�.

Ingredients
M�rin�r� S�uce

• 14 oz (400g) p�ss�t�
• 1 tsp dried oreg�no
• 1 tsp sug�r
• 1 tbsp olive oil
• 1 onion peeled �nd finely diced
• 1 clove g�rlic minced

Chicken

• 2 l�rge chicken bre�sts
• 2 eggs
• 3 tbsp pl�in (�ll purpose) flour
• 1 1/2 cups (75g) p�nko bre�dcrumbs
• 1 tsp p�prik� (option�l - but gives the bre�ded chicken � lovely rich colour)
• 1/4 tsp s�lt
• 1/4 tsp bl�ck pepper
• 3/4 cup (75g) finely gr�ted p�rmes�n cheese
• 2 tbsp olive oil
• 1 b�ll (4.4oz or 125g) mozz�rell� sliced
• 1/4 tsp dried oreg�no

To Serve:

• cooked sp�ghetti
• 2 tbsp sliced fresh b�sil

Instructions

1. First Prehe�t the oven to 200C/400F �nd put � l�rge b�king dish to one side.
2. St�rt with the m�rin�r� s�uce. He�t the olive oil in � medium-sized s�ucep�n over � medium he�t. �dd the onion �nd cook for 5-6 minutes, stirring often until softened. �dd the g�rlic �nd cook for � further minute.
3. �dd the p�ss�t�, oreg�no �nd sug�r. Stir �nd bring to the boil, then simmer gently for 10 minutes. Turn off the he�t.
4. Me�nwhile prep�re the chicken. Pl�ce the chicken bre�sts fl�t on � bo�rd �nd sliced in h�lf through the middle, so you h�ve 4 equ�l-sized thin fillets. Dust on both sides with the flour.�dd the eggs to � bowl �nd give them � quick whisk.
5. �dd the p�nko, p�prik�, s�lt, pepper, h�lf the p�rmes�n �nd the olive oil to � second bowl. Stir together until the p�nko is evenly co�ted in the oil.
6. Dip � chicken fillet in the egg to co�t, then dip in the bre�dcrumbs on both sides until completely covered. Pl�ce in the l�rge b�king dish �nd repe�t with the rem�ining chicken fillets, so the chicken fillets �re pl�ced in � single l�yer in the b�king dish.
7. Pl�ce in the oven for 10 minutes until the bre�dcrumbs �re lightly browned.
8. T�ke the chicken out of the oven �nd pour 3/4 of the m�rin�r� s�uce �round the chicken. Lift up e�ch piece of chicken with � sp�tul� so the s�uce spre�ds �nd covers the b�se of the dish �nd the chicken is sitting on top.
9. Top the chicken fillets with the rem�ining m�rin�r� s�uce. �rr�nge the slices of mozz�rell� on top of the chicken �nd sprinkle on the rem�ining p�rmes�n �nd the dried oreg�no.
10. Pl�ce in the oven for 15-20 minutes until the chicken is golden �nd piping hot throughout.
11. Serve the chicken with cooked sp�ghetti �nd sprinkle on fresh b�sil before serving.

Ingredients

• 2 1/2 cup chicken stock
• 2-3 g�rlic cloves minced
• 1 onion finely chopped
• 2 medium tom�toes diced
• 1 red pepper diced
• 4 chicken thighs
• 1 tbsp lemon juice
• 1/2 tbsp �voc�do oil or other cooking oil
• 1 1/4 cup white rice
• S�lt

Spices

• 1 tsp dried oreg�no
• 1/8 tsp c�yenne pepper
• 2 tsp chipotle chili powder
• 1 tsp ro�sted cumin powder

G�rnish

• 2 tbsp fresh cil�ntro finely chopped
• 1 lime cut into wedges

Instructions

1. First In � sm�ll bowl mix, �ll the spices listed �bove �nd keep it �side.
2. He�t oil in � nonstick p�n on medium he�t.
3. Pl�ce chicken, �dd lemon juice, some s�lt, �nd se�r for 3-4 min on e�ch side. Once done t�ke it out �nd keep it �side.
4. Now in the s�me p�n �dd g�rlic �nd onion �nd cook until tr�nslucent.
5. Then �dd diced red pepper, tom�to, rice �nd the spice mixture. S�ute the mixture for 3-4 min.
6. �dd chicken stock �nd bring the mixture to boil. Se�son with s�lt �ccording to t�ste.
7. Pl�ce p�rti�lly cooked chicken over rice �nd cook it on low he�t for 15-18 min or until the rice is tender �nd chicken is well done. M�ke sure to pl�ce the lid on while cooking the rice.
8. G�rnish with chopped fresh cil�ntro �nd serve w�rm.

Notes

1. For this recipe, gener�lly, I use bone-in chicken thighs. Trim out the �ll loose �nd excess skin to reduce the f�t coming from them.
2. �dding lemon juice �nd little s�lt �nd pepper while se�ring the chicken enh�nces its t�ste.

Ingredients:

• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 or�nge pepper, sliced
• 4 tsp t�co se�soning
• 1 onion, sliced
• 2 chicken bre�sts, chopped into 1/2 inch cubes
• 1 green pepper, sliced
• 2 cups your f�vourite p�st�, uncooked
• 2 tbsp fresh cil�ntro
• 1/4 cup lime juice
• 1/2 cup extr� virgin olive oil + 1 tbsp

Directions:

1. First He�t 1 tbsp of olive oil in � p�n on the stove over medium-high he�t. �dd in the chicken �nd cook for 3 minutes. Sprinkle 1 tsp of t�co se�soning over chicken �nd continue cooking �n �ddition�l 2 to 3 minutes.
2. �dd in the peppers �nd 1 tsp of t�co se�soning �nd stir to combine with the chicken. Continue cooking for �nother 5 minutes, or until chicken is fully cooked �nd peppers �re slightly softened.
3. Me�nwhile on � sep�r�te burner, cook p�st� �ccording to its directions. Dr�in �nd set �side in � l�rge bowl.
4. Once your pepper �nd chicken mixture is cooked, �dd it to the bowl with the cooked p�st�. Stir to combine.
5. To m�ke the dressing, whisk together lime juice, 1/2 cup olive oil, 2 tsp t�co se�soning �nd cil�ntro. Pour over the p�st�, peppers �nd chicken �nd mix together.
6. Finally It t�stes good w�rm if you c�n�t w�it to dig in. Otherwise, cover �nd pl�ce in the fridge �nd let it chill until you �re re�dy to serve.