Hunters Chicken

1. Place the 4 chicken breast fillets between sheets of wax paper and lightly pound them to ensure they’re even in thickness. Don’t go too hard, just enough to help them cook evenly.
2. Season both sides of the 4 chicken breast fillets with 1 tsp paprika, 3/4 tsp salt, 1/2 tsp black pepper, 1 tsp garlic & herb spice, and a pinch of red chili flakes. Let them sit for a few minutes while the pan heats.
3. Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the seasoned chicken breast fillets and cook for about 5 minutes per side until golden and cooked through. If they brown too quickly, lower the heat slightly so they stay juicy.
4. Remove the chicken to a warm plate and loosely cover.

Bacon Mushroom Cream Topping

1. In the same saucepan, add 100 g diced streaky bacon and sauté until crisp.
2. Remove and set aside, leaving the tasty drippings in the pan.
3. Add 7 sliced mushrooms, 1/2 red pepper (cubed), and 1 small red chili (optional) to the pan.
4. Sauté until soft and lightly golden.
5. Stir in 1/4 cup fresh whipping cream and let it warm through gently.
6. Season with salt and black pepper to taste.
7. Spoon the creamy mushroom mixture over the cooked chicken breast fillets and sprinkle with the crispy bacon.
8. Serve the hunters chicken with cauliflower cheese sauce, stir-fry mixed vegetables, and basmati rice. It’s comfort food done right.

Fresh Fruit Salad Method

1. Add 1/2 cubed pineapple, 3 cubed green apples, segmented 3 oranges, pulp of 3 granadillas, 1 cubed pawpaw, 2 sliced kiwi fruits, and strawberries to a large bowl.
2. Toss the 3 sliced bananas in the juice of 1 lemon, then add them to the bowl so they don’t brown.
3. Pour over juice of 2 oranges and 3 tbsp cherry Kirsch liqueur (optional).
4. Let the salad stand for 15 minutes, stirring occasionally.
5. Serve chilled with whipped cream if you like.