4 boneless, skinless chicken breast halves.
1 teaspoon of ground cumin.
1 teaspoon of dried oregano.
Freshly-ground black pepper, to taste.
2 tablespoons of olive oil.
1 clove garlic, minced.
1 red bell pepper, cut into thin strips.
1 yellow bell pepper, cut into thin strips.
1 green bell pepper, cut into thin strips.

Cooking method:

Place the chicken breasts between sheets of plastic wrap and pound to quarter-inch thickness.

Sprinkle both sides of chicken with the ground cumin, dried oregano and ground black pepper to taste.

In a skillet over medium-high heat, heat the olive oil.

Add the chicken and saute for 1-2 minutes per side or until almost cooked through. Remove chicken to a warm platter; keep warm.

Add the minced garlic and strips of bell peppers to the drippings in the skillet, then stir-fry for 1 minute.

Reduce the heat to medium-low, then cover and cook for about 3 minutes or until the bell peppers are tender-crisp.

Return the chicken to the skillet, spooning the pepper mixture on top.

Cover and cook for about 4 minutes longer until the vegetables are tender and the chicken has completely cooked through.

Source: Pepper Recipes.

Filling ingredients
2 tablespoons of butter.
2 tablespoons of whole wheat flour.
1/2 cup of chicken broth.
1/2 cup of milk.
2 tablespoons of dry white wine.
1/2 cup of mushrooms, cooked.
1/2 cup of Swiss cheese, grated.
1/2 cup of chicken, cooked.
1/4 cup of freshly chopped parsley.

Crepe directions
In a suitably sized bowl, combine all of the ingredients together. Drop by tablespoon onto a oiled hot skillet. After 1 minute, turn and cook the other side until golden. Stack the crepes until ready for filling.

Filling directions
In a medium-sized saucepan, melt the butter, then add flour and stir for 1 minute. Add the chicken broth, milk and white wine; blend until smooth. In another bowl, combine the remaining ingredients and stir into the sauce. To fill the crepes, place 1/3 cup of filling into the middle of each crêpe. Roll into a tube shape and turn ends under. Serve hot.

Source: Crêpe Recipes.

List of ingredients needed:

1/4 cup of all purpose flour.
1 teaspoon of thyme.
1 teaspoon of salt.
1/2 teaspoon of white pepper.
1/4 teaspoon of cayenne pepper.
1 1/2 lb of boneless, skinless chicken breasts, cut into two dozen strips.
2 tablespoons of extra virgin olive oil.
2 tablespoons of butter.
1 cup of onion, finely chopped.
1 cup of chicken broth.
1 cup of tangerine juice.
2 tangerines, peeled, halved crosswise, seeded, and broken into segments.

Instructions:

Combine the flour, thyme, salt, white pepper and cayenne pepper.

Pat the chicken dry and coat with the flour mixture, saving any extra flour.

In a large skillet, heat the olive oil and butter together over medium-high heat.

Once the butter has melted and the foam subsides, reduce the heat to medium, add the chopped onion and sauté for 3 minutes, stirring constantly.

Add the chicken breast strips with any remaining seasoned flour and cook for 5 minutes, stirring constantly.

Raise the heat to high and add the chicken broth and tangerine juice.

Bring to a boil.

Reduce heat and simmer for 3-4 minutes, until thickened.

Add the segments from the 2 tangerines and simmer for 2-3 minutes, or until chicken and tangerine segments are hot.

Serve with rice, noodles, or crusty bread.

Source: Tangerine Recipes.

List of ingredients:

4 dried mushrooms.
4 oz of shelled walnuts.
1/3 cup of olive oil.
3 lb of chicken.
1 teaspoon of cornstarch.
1 tablespoon of sherry.
2 tablespoons of soy sauce.
1 teaspoon of salt.
1 teaspoon of brown sugar.

Instructions:

Soak the mushrooms in hot water for 10 minutes.

Chop the walnuts and fry in 2 tablespoons of the olive oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil.

Cut the chicken into small pieces, then fry in the remaining oil for 3 minutes over high heat, stirring constantly.

Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and brown sugar. Add to the chicken and mix thoroughly.

Drain the mushrooms and chop roughly, then add to the pan and cook for 2 minutes.

Add the chopped walnuts.

Source: Walnut Recipes.

Ingredient List:

1 stewing chicken (about 4 lbs) cut serving pieces.
Salt and freshly ground black pepper, to taste.
2 tablespoons of olive oil.
1 tablespoon of unsalted butter.
1/2 cup of onions, diced.
1/2 cup of carrots, diced.
2 cups of pumpkin, peeled, seeded and diced pumpkin.
1 1/2 cups of hot chicken stock.
2 tablespoons of chopped fresh sage leaves, plus some to garnish.
1/2 cup of walnuts, finely chopped, plus some to garnish.

Directions:

Season the chicken parts with a sprinkling of salt and pepper.

In a straight-sided saute pan, heat the oil together with the butter over medium heat.

Add the chicken, skin side down and cook slowly to brown the chicken to golden brown.

Turn the chicken pieces to brown the other side, then add the diced onions, carrots, and pumpkin to caramelize with the chicken.

Allow the chicken and vegetables to cook slowly together for about 6 minutes.

Add the hot chicken stock and simmer slowly over low heat for about 30-35 minutes, slightly uncovered.

Transfer the chicken carefully to a serving platter, then add the walnuts and sage leaves and cook for 2 minutes.

Spoon the vegetables around the chicken and pour the excess sauce over the chicken.

Sprinkle on more sage and walnuts for a garnish.

Serve.

4 skinless boneless chicken breasts.
1 tablespoon of vegetable oil.
¾ cup of red onion, chopped.
1 mango, peeled and sliced.
3 cups of orange juice.
3 tablespoons of cornstarch.
¼ cup of hot water.

Directions:

In a large skillet, brown the chicken breasts in oil until they are crispy and juices run clear.

Add the chopped red onion to the chicken. Saute for 3 minutes, stirring frequently.

Add the orange juice and bring to a boil.

When the juice boils, add the mango slices.

Turn down the heat and simmer for 2 minutes.

Dissolve the cornstarch in hot water, then stir it into the sauce.

Stir until the sauce thickens slightly.

Source: Mango Recipes.

1 lb of spinach leaves, steamed and cooled.
3/4 lb of chicken breasts, boneless, skinless.
1/2 medium onion, chopped.
1 cup of coconut milk.
1 cup of chicken broth.
2 tablespoons of butter.
1/2 teaspoon of salt.
White rice, to serve with.

Directions:

In a large skillet, heat the butter then saute the onions over medium heat for 5 mins.

Cut up and add the chicken, then cook for further 3 minutes or until chicken is no longer pink.

Add the remaining ingredients (except the rice) then stir and simmer for about 20 mins.

Serve with white rice.

Source: Coconut Recipes.