Preheat oven to 375 degrees. If you do not have an oven, this is not a show stopper! Just keep reading.

Place the flour, whisked eggs, and breadcrumbs into three separate bowls.

In a large bowl, mix together the ground chicken, salt, and Parmesan cheese.

Roll chicken mixture into 4 or 5 equally sized balls and then flatten with your hands.

Heat olive oil in large skillet over medium to medium-low heat.

Dip each patty into the flour, then eggs, then breadcrumbs. Repeat until all five are coated evenly. Add all patties to the pan and cook for about 2 minutes on each side.

When each side is golden brown, place them onto a baking sheet and bake for approximately 8 minutes (or until fully cooked through the middle). OR, just continue to pan fry at a lower temp, an additional 3-4 minutes each side.

Remove from oven and place onto paper towels to help soak up the excess oil.

Serve on a bun, top with Cheddar cheese and a thick slice of tomato, use mayo as the dressing.

In a small bowl, combine the flour, 1 tsp. salt, 1/2 tsp. pepper and the allspice. Coat the chicken with the flour mixture. In a large, heavy skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken skin side down and cook until browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes; transfer to a plate. Discard all but 1 tablespoon of fat from the skillet. Add the chopped onion to the skillet and cook until softened, 3 minutes. Stir in the beer, scraping up any browned bits.

Return the chicken to the skillet, lower the heat, cover and simmer until cooked through, about 20 minutes. Transfer to a platter; tent with foil. Boil the liquid in the skillet for 2 minutes to reduce slightly. Whisk in 2 tablespoons of butter and the parsley.

Meanwhile, in another large skillet, heat the remaining 1 tablespoon of butter over medium heat. Add the sliced onion and cook until softened, about 3 minutes. Stir in the carrots, cover and cook for 5 minutes. Add the green beans and 3 tbsp. water, cover and cook until crisp and tender, about 5 minutes; season with salt and pepper. Divide the vegetables among 4 plates and top with the chicken and sauce.

In a large skillet, with a splash of olive oil, place the chicken pieces and cook on medium heat for about 4-5 minutes on each side until done.

Add the pasta and broccoli when the chicken is done, stir in the soup, and season with salt and pepper to taste.

Add the cheese to the top an allow to melt, OR if using a cast iron pan (preferred) place the pan in the oven/broiler and melt the cheese on top.

Preheat your oven to 200 C.

Place the chicken pieces in a seal-able plastic bag along with the olive oil, lemon juice and half the parsley, squish the chicken around to coat with the oil and lemon juice.

Pour the rice into an ovenproof baking dish. Place the chicken pieces and carrots on top, then pour in the stock. Sprinkle with the lemon rind and remaining parsley, and season to taste with salt and freshly ground black pepper. Cover with a lid or foil and place in the oven for 25 minutes.

Remove from the oven, add the beans, then cover again and roast for another 15 minutes, or until cooked through. Remove the lid or foil 10 minutes before the end of the cooking time.