• In a large skillet, heat olive oil over medium-high heat.
• Cook the chicken for 3-5 minutes on each side until browned and cooked through.
• Remove the chicken from the skillet and set aside on a plate.
• In the same skillet, add heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
• Whisk over medium-high heat until the sauce starts to thicken.
• Add the chopped spinach and sun-dried tomatoes to the skillet and let it simmer until the spinach starts to wilt.
• Return the chicken to the skillet and coat it with the creamy garlic sauce.
• Serve hot over pasta if desired.
• Enjoy your creamy garlic chicken delight!

• Prepare Seasoned Rice Flour: Mix all seasoned rice flour ingredients in a bowl.
• Prepare Rice Flour Batter: Combine all rice flour batter ingredients in a bowl over ice.
• Keep cold.
• Prepare Spicy Soy-Sherry Sauce: Combine all sauce ingredients in a bowl and mix well.

Cooking the Dish:

• Toss the chicken with the seasoned flour.
• Put the batter into a large bowl with the chicken.
• Carefully combine until well-coated.
• Heat the canola oil in a large pan or wok over medium-high heat.
• Add the chicken pieces to the pan and cook for 3 minutes on each side until browned and crispy.
• Break apart any pieces that stick together.
• Add the sauce and cashews into the pan.
• Also, add in the chicken and green onions.
• Toss all the ingredients together until well-coated.
• Let cook for 30 seconds to a minute for the sauce to thicken.
• Garnish with sesame seeds, parsley, and crushed cashews.

• Using a sharp knife, carefully cut the pineapple in half lengthways.
• Cut around the edge of the pineapple, being careful not to cut through the skin.
• Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon.
• Discard the core and set the flesh aside.
• In a large pan, heat the oil over medium heat.
• Add the chicken and season with salt and pepper.
• Fry for about 10 minutes until browned and cooked through.
• Remove the chicken and set aside.
• Add the hoisin sauce, soy sauce, brown sugar, and garlic paste to the pan and fry for a couple of minutes.
• Stir in the chicken stock.
• Bring to a boil and then simmer, stirring occasionally, until the sauce has thickened.
• Once the sauce has thickened, add the chicken back to the pan and stir until evenly coated with the sauce.
• Serve in the empty pineapple halves, along with some rice and sesame seeds.
• Enjoy!

• In a small bowl, combine lime juice, honey, and soy sauce.
• Season the chicken thighs with 1/2 teaspoon of salt thoroughly, including under the skin.
• In a 12-inch skillet, heat olive oil over medium-high heat.
• Add chicken thighs, skin side down, and cook for about 5 minutes until the chicken skin side gets nicely browned.
• Turn the chicken so that the skin sides are up, and add the lime-honey mixture to the skillet.
• Reduce heat to low; cover and cook for 14 to 18 minutes longer or until done (chicken should register 180 degrees F on an instant thermometer).
• While cooking, covered, chicken thighs will release their own juices as well.
• Transfer chicken to plates.
• Drizzle chicken with pan juices.
• Top with chopped green onions and serve with lime slices.

• In a large pan, melt the butter over medium heat.
• Add minced garlic, chopped oregano, rosemary, and thyme to the melted butter.
• Season the chicken thighs or breasts with salt and pepper, then add them to the herb-infused butter.
• Cook until golden brown on both sides and cooked through.
• Remove the chicken from the pan and set aside.
• Add the sliced zucchinis to the same pan and sauté until tender.
• Once the zucchinis are cooked, return the chicken to the pan for an additional minute or two, allowing the flavors to meld.
• Serve the chicken and zucchini hot, either on its own or with a side salad, quinoa, pasta, or rice.
• For an extra burst of flavor, squeeze some lemon juice over the dish and sprinkle with Parmesan cheese before serving.

• Preheat the oven to 190°C/375°F/gas 5.
• Season the chicken generously all over with sea salt and black pepper.
• Fry the chicken in a snug-fitting pot with a little olive oil until golden, turning the chicken to get an even color all over.
• Remove the chicken from the heat, transfer it to a plate, and discard the oil left in the pot.
• Put the chicken back in the pot with the cinnamon, sage leaves, lemon zest, unpeeled garlic cloves, and milk.
• Cook in the hot oven for 1 hour and 30 minutes, or until cooked through, basting with the cooking juices occasionally.
• The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
• Pull the meat off the bones and divide it onto plates.
• Spoon over plenty of juice and the little curds.
• Serve with wilted spinach or greens and some mashed potatoes, if desired.

• Preheat the oven to 400°F.
• In a pie plate or shallow dish, mix together the Parmesan cheese and bread crumbs.
• Dip each chicken breast in melted butter, then coat evenly with the Parmesan mixture, ensuring both sides of each breast are coated.
• Place the coated chicken breasts in a 15x10x1-inch baking pan sprayed with cooking spray.
• Bake for 20 minutes or until the chicken is cooked through (internal temperature reaches 165°F).
• Top each chicken breast with pasta sauce and shredded mozzarella cheese.
• Return the pan to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• Serve hot and enjoy the crispy and cheesy goodness of this classic Chicken Parmesan dish.

• In a large resealable plastic food bag, combine all the marinade ingredients.
• Add the chicken drumsticks.
• Tightly seal the bag and turn it several times to coat the chicken well.
• Place the bag into a 13×9-inch pan.
• Refrigerate, turning the bag occasionally, for at least 3 hours.
• Heat a gas grill to medium or charcoal grill until coals are ash white.
• Remove the chicken from the marinade.
• Place the marinade in a 1-quart saucepan.
• Cook over medium-high heat until the marinade comes to a boil; boil for 1 minute.
• Place the chicken onto the grill.
• Grill, turning and basting occasionally with the marinade, for 30-40 minutes or until the chicken is no longer pink and juices run clear when pierced with a fork.
• Discard any remaining marinade.

• Season chicken pieces with salt and pepper.
• In a large skillet over medium-high heat, heat oil and curry powder for two minutes.
• Stir in onions and garlic, and cook for an additional minute.
• Add chicken to the skillet, tossing lightly to coat with curry oil.
• Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in the center and juices run clear.
• Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
• Cover and simmer, stirring occasionally, for approximately 30 to 40 minutes.
• Serve hot, accompanied by rice and vegetables if desired.
• Enjoy the rich and flavorful taste of this Coconut Curry Chicken, perfect for a cozy dinner at home with family or friends.