1/2 garlic clove
2 tbsp. plus 2 tsp. lemon juice
1 tbsp. plus 1 tsp. mayonnaise
2 tsp. grated Parmesan cheese
8 oz. skinned and boned cooked chicken, chilled and diced
1/2 c. diced chilled celery
2 tbsp. diced drained canned pimientos
2 tbsp. chopped scallion (green onion)
4 pitted black olives, sliced
1/8 tsp. each salt and pepper
4 chilled iceberg or romaine lettuce leaves

Directions:

Rub a medium wooden bowl with cut side of garlic clove and discard garlic; add lemon juice, mayonnaise, and cheese to bowl and stir to combine. Add remaining ingredients except lettuce and mix well; line serving platter with lettuce and top with chicken mixture.

4 chicken breast fillets
butter, salt and pepper
1 onion
1 clove garlic
2-3 tbsp vegetable fat for frying
3 tbsp peanut butter
400ml Coca-Cola
4 tbsp lime juice or lemon juice
50g chopped peanuts
2 tbsp fresh parsley

Directions:

Rinse chicken fillets under cold water and pat dry with paper towel. Heat butter in skillet and sear chicken breasts on both sides over high heat. Reduce heat and cook for a further 10 to 15 minutes and then season. Chop onions finely, press garlic and fry the two ingredients over high heat at the same time in a second skillet. Add peanut butter, stir until smooth, then add a little of the Coca-Cola. Gradually add the rest of the cola and then the limejuice. Chop peanuts and parsley and add it to sauce. Arrange chicken breasts on plates and pour the sauce over.

4 boneless chicken thighs
¼ lt of white wine
1 package of frozen spinachs
Oil and salt
2 full tablespoons of flour
1/2 lt milk
1 small onion
A pinch of nutmeg
1 achet of melting grated cheese

Directions:

Boil the spinachs, strain and set aside. Fry the chicken and when they are golden add the wine and cook until wine reduces a bit. Take out the thighs and set aside the cooking broth. Prepare some bechamel by stir-frying some grated onion and when it’s golden add the flour, the milk, the nutmeg and the broth from cooking the chicken. Bechamel should not be thick, if that’s the case add more milk. Add salt. Spread the spinachs on a baking pan and place the chicken on top. Cover with bechamel and sprinkle grated cheese over it. Take to oven to cook au gratin.