INGREDIENTS
8 Chicken (Thighs)
6 Red Potatoes (Cut in Quarters)
1/2 Cup of Extra Virgin Olive Oil
1 Tablespoon of Rosemary (Chopped)
1 1/2 Teaspoon of Oregano (Chopped)
1 1/2 Teaspoon of Garlic Powder
Sea Salt & Fresh Ground Pepper

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

INGREDIENTS
4 Chicken Breasts (Halves)
2 Tablespoon of Butter
1 Tablespoon of Olive Oil
1 Sweet Onion (Thinly Sliced)
6 Ounce of Portobello Mushroom (Chopped)
2 Zucchini (Cut Lengthwise in 1/4″ Thickness)
3 Garlic Cloves (Minced)
3/4 Cup of Chicken Broth
3 Tablespoon of Lemon Juice
1 Teaspoon of Lemon Zest
2 Tablespoon of Dry White Wine
12 Basil Leaves (Chopped)
12 Grape Tomatoes (Cut in Half)
1 Cup of Heavy Cream
16 Ounce of Pasta (Penne Style)

DIRECTIONS
Wash chicken and pat dry; cut into 1-inch pieces. In a large skillet over medium heat melt the butter with olive oil. Add the chicken, onion, and mushrooms; cook, stirring, until onions and mushrooms are just tender and chicken is lightly browned. Add the zucchini, garlic, and chicken broth; bring to a simmer. Cover and cook for 8 to 10 minutes, or until zucchini is just tender. Add lemon juice and zest and wine; cook, uncovered, for 5 minutes. Add chopped basil, tomatoes, and cream; cook for 2 to 3 minutes longer. Serve over hot cooked pasta. Serves 4 to 6.

INGREDIENTS
12 Chicken Thighs (Organic if Possible)
2 Eggs (Organic)
1 Cup of All Purpose Flour
1 Cup of Italian Bread Crumbs (Seasoned)
Sea Salt & Fresh Ground Pepper
1 Teaspoon of Paprika
1/2 Cup of Vegetable Oil

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9×13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels.

INGREDIENTS
1 Tablespoon of Olive Oil
4 Boneless Chicken Breasts (Cut in Half)
1 Can of Cream of Broccoli Soup
1/4 Cup of Milk
2 Teaspoon of Lemon Juice
1/8 Teaspoon of Fresh Ground Pepper
4 Lemon Slices

DIRECTIONS
Heat oil in a skillet. Saute chicken breasts about 10 minutes, until browned on both sides. Pour off fat. Combine soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken piece with a slice of lemon. Reduce heat to low and cover. Simmer 5 – 10 minutes until chicken is tender, stirring occasionally. Serve over your favorite cooked pasta.

INGREDIENTS
1 Lbs of Boneless Chicken Breast (Skinless and Cut)
2 Tablespoon of White Wine
2 Tablespoon of Soy Sauce
2 Tablespoon of Sesame Oil
2 Tablespoon of Cornstarch
2 Tablespoon of Water
1 Ounce of Chili Paste (Spicy Hot)
1 Teaspoon of White Vinegar (Distilled)
2 Teaspoon of Brown Sugar
4 Scallions (Chopped)
1 Tablespoon of Garlic (Chopped)
1 Can of Water Chestnuts (8 Ounce)
4 Ounce of Peanuts (Chopped)

DIRECTIONS
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

INGREDIENTS
1 Whole Chicken (3 Lbs)
2 Tbsp of Olive Oil
2 Tsp of Italian Seasoning
1/2 Tsp of Sea Salt
1/2 Tsp of Mustard Powder
1 Tsp of Garlic Powder
1/2 Tsp of Fresh Ground Pepper
2 Lemons

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9×13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

INGREDIENTS
3 Lbs of Boneless Chicken Breasts (Skinless)
1 3/4 Cup of Olive Oil
2 Garlic Cloves
1 Carrot (Chopped)
1/2 Cup of White Wine
2 Ginger Root Slices
8 Red Potatoes
6 Carrots (Cut 2″ Pieces)
1 Onion (Chopped)
1 Cup of Fresh Green Beans (Trimmed – Washed)
1 Teaspoon of Fresh Ground Pepper
Sea Salt

DIRECTIONS
Process garlic, chopped carrot, white wine, ginger, and 1 1/2 cups olive oil in food processor. Reserve. Heat 1/4 cup oil in a Dutch oven pan. Brown chicken, then reduce heat to low, cover and simmer for approximately 20 to 30 minutes (depending upon size of chicken pieces). Add potatoes, carrot chunks, onions, and ginger vermouth sauce. Cover, and cook until vegetables are done but not mushy. If you use fresh string beans, add only during last 5 to 6 minutes of cooking. Season to taste with salt and black pepper.

INGREDIENTS
6 Boneless Chicken Breast (Skinless)
1/4 Cup of Vegetable Oil
1 Egg
2 Tablespoon of All Purpose Flour
2 Tablespoon of Dry Potato Flakes
30 Saltine Crackers
1 Teaspoon of Salt (Seasoned)
1/2 Teaspoon of Fresh Ground Black Pepper

DIRECTIONS
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

INGREDIENTS
1/2 Lbs of Chicken Breast (Skinned & Cut)
1/3 Cup of Cooking Oil
2 Teaspoon of Garlic (Chopped)
1 Teaspoon of Birds Eye Chilies (Chopped)
1 Tablespoon of Thai Fish Sauce
1 Tablespoon of Soy Sauce
1 Tablespoon of Oyster Sauce
1 Teaspoon of Sugar (White)
1 Cup of Basil Leaves

DIRECTIONS
Heat wok over high heat (DO NOT ADD OIL). Add cooking oil then garlic and chilies, stir fry for a very short 15 seconds or less until fragrant. Quickly add the chicken and continue to stir fry for 1 to 2 minutes. Add fish sauce, soy sauce and oyster sauce and stir thoroughly. Add the holy basil and stir again. Transfer to serving dish. Garnish with carrot or fried holy basil leaves. Now you can learn to cook this dish at home using the online You Tube video. You will be taught by Thai Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Stir Fried Chicken but about the ingredients at his cooking school in Chiang Mai Thailand.