Instructions

Melt the butter in the pot. Add sunflower seeds, mustard, hot pepper paste, and salt. Swish it around a bit and take it off the heat.

Place the chicken breasts covering with this sauce into the same pot.

Add 1 cup of warm water and simmer 20-25 minutes.

Place the chicken breasts on a serving platter. Add half a cup of warm water on the remaining sauce. Boil it once and sprinkle the chicken breasts with this.

Boil the potatoes. Peel and puree them. Add butter in a pot and melt. Then add the puree. Add milk, cheese, and salt. Mix them all throughly.

Simmer for 2-3 minutes. Add sunflower seeds and serve warm with the chicken.

Instructions

Cut the green pepper vertically and remove the seeds. Chop these, green onions, peeled carrots, and pineapples in big pieces.

Heat the olive oil in a wok. Add all the vegetables and pineapple and sautee in high temp 5 minutes.

For the sweet and sour sauce, mix the corn starch with water. Put this in a saucepan. Add ketchup, vinegar, brown sugar, soy sauce, and honey. Boil in low temperature stirring.

Chop the chicken breast fillets in large dice. In a small bowl mix egg, flour, corn starch, baking powder, and water with a whisk.

Heat sunflower oil in a pan. Add the diced breasts after covering them with the mixture. Fry them until color change.

Take the chicken out and add them to the wok that has the vegetables.

Add the sweet and sour sauce. Then mix them all and cook for 5 more minutes. Serve hot. Use chopsticks if you can.

Instructions

Put almonds in boiling water for 5 minutes. Take them out and peel. Put them in a wide nonstick pan. Sear them turning until their color changes and put them aside.

Clean and chop chunks of carrots, courgets, red paprika, and green onions as you like.

Put the vegetable oil in a pan and add the chicken. Cook them until they let their juice out and retake them.

Add carrots. When the half way soft, add red paprika and courgets. In a minute or two add the onions. Add salt, pepper, and red pepper.

Close the pan and cook them with low heat until the vegetables become soft. Add the almonds. Just turn them around in the pan and serve.