Butterfly the chicken breast, using a long shark knife cut along the thicker part of the breast, place your hand on top and slice through the breast almost until the end, cutting parallel to your cutting board, then the breast like a book. Place this on some plastic wrap and cover with another piece of plastic wrap and pound this with the flat side of a meat tenderizer or the bottom of a heavy pot or pan (think cast iron). Just try to flatten the breast out a bit.

Using a bowl large enough for the chicken breasts, add the two eggs, salt and pepper to your liking and beat the eggs to mix. Add half of the parsley and the Parmesan cheese to the eggs, mix well.

Add the flour to a large plate.

Heat a large heavy pan on medium heat and add the olive oil and half the butter. Coat the chicken in flour, then dip in the egg mixture, and place in the hot pan, you may need to cook each one separately. Cook for about 4 minutes or until golden brown, then flip over and cook until the other side is golden brown. Remove the chicken to a plate.

Using the same pan on high heat, add the chicken stock, the minced garlic, squeeze the juice in from half a lemon, the rest of the parsley, and the rest of the butter. Cook this on high heat for 2 minutes to reduce the liquid just a bit. Turn to medium heat and return the chicken to the pan and continue to reduce the liquid to make a little thicker sauce. Serve with some sauce ladled over the chicken. I think a good potato salad would be excellent with this dish.

Preheat oven to 180 C, place peppers in a lightly greased with butter baking dish; set aside.

Heat about a tablespoon of the reserved anchovy oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir in the rice and chicken. Add the anchovies, olives, 1 tablespoon of the reserved anchovy olive oil, black pepper and red pepper. Mix until well blended, removed from heat.

Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.

Bake 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with the sauce. Serve by spooning some sauce on pasta and topping with a pepper half.

Preheat your oven to 190 C. Grease a large baking dish with a little bit of butter.

Cook the stuffing according to instructions then spread that in the baking dish, place the chicken on top, add the mushrooms around the chicken.

Mix the can of soup with 1/2 can of milk, pour this over the baking dish, season the top with the celery salt, onion powder, garlic powder, poultry seasoning, and black pepper, to taste.

Cover with foil and bake for 25 minutes, at 10 minutes remove foil and bake for 15 minutes more or until chicken is cooked through.

Serve on a bed of hot fresh cooked pasta, with a salad and a fresh cooked vegetable for a complete meal.

Cut the chicken into bite size pieces, feel free to use boneless skinless breasts or boneless skinless thighs or a combination of both. In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, flour, salt and pepper. Toss to coat.

Heat the olive oil in a large skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Put the chicken on a plate and set aside.

Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.

Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.

Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or sour cream) and cook for about 2-3 minutes longer.

If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine.

Let the mixture simmer for 2-3 minutes until thickened.

Serve over hot pasta and garnish with fresh parsley, if desired.

Heat your oven to 205 C. Wash and dry the chicken pieces, sprinkle the chicken with paprika.

Combine the remaining spices in a small bowl, sprinkle half of the spices over the chicken, use your hands to coat the chicken.

Add the flour to another bowl and add the other half of the spices and whisk to combine, set aside.

In another bowl, add the egg and milk and whisk.

First dip the chicken into the egg mixture let excess drip off. Then place the chicken in the flour and coat. Shake off the excess flour and place the chicken on a plate. Let chicken sit for 5 minutes. Recoat in flour if desired.

Generously grease a grill pan rack with vegetable oil. Place the chicken on the grill rack. Mix butter and olive oil and drizzle over chicken. Bake for 40 minutes. Broil for the last 3-4 minutes to crisp up the skin more if desired. Let chicken rest before serving. Serve with a boiled potato and an ear of corn, complete meal.