Prepare Gary’s QuickSteak Chicken according to package directions, set aside, cover to keep warm.

Whisk eggs together with salt and pepper.

Using a non-stick 6” skillet place over medium heat and coat bottom of skillet with 2 tsp olive oil.

Once skillet is heated (don’t let it get too hot or eggs will cook too quickly) cover the bottom of the skillet with 1/6 of egg mixture.

Cook without stirring until eggs just begin to set, lift skillet and move side to side, letting egg mixture coat edges of pan, place back on heat and cook until egg mixture is firm.

Slide from skillet onto a warmed platter, cover egg wrapper with spinach leaves and top with chicken, red peppers, olives, and Feta Cheese.

Fold each side to the middle and turn over with the folded sides down.

Cover and keep warm until the remaining egg wraps are completed.

Sauté chicken according to package directions, when chicken is fully cooked remove from pan.

Place cooked chicken in a food processor to break meat apart into smaller pieces. (May rough chop chicken on cutting board if desired.)

Add 1 tbsp. oil to pan used for chicken, add minced garlic, diced onions, grated ginger, green and red peppers, sauté 2 to 3 minutes or until onions are translucent.

In a small bowl mix Hoisin sauce, soy sauce, rice vinegar and cornstarch.

Add sauce mixture to sautéed vegetables, heat until sauce is thickened, then add chopped cooked chicken, sliced green onions and chopped water chestnuts to pan and heat through.

Remove from pan and keep warm.

Serve in lettuce leaves. May also be served over white rice or soba noodles. Garnish with Peanut Sauce and chopped peanuts.

Prepare Gary’s QuickSteak Chicken according to package directions, set aside to cool.

Prepare tomatoes, olives, and zucchini, and feta cheese. Set aside.

In a small bowl mix minced garlic, olive oil, vinegar, dried oregano, salt, sugar, and pepper. Stir well to combine.

Place tomatoes, olives, and zucchini, feta cheese and prepared chicken into a large bowl, pour olive oil mixture over all and gently mix.

Top with Chopped pistachios and fresh chopped basil. Cover and chill until ready to serve.

Heat butter in large pan to 350 F, place chicken, onion, garlic and mushrooms in and let sizzle for 30 seconds.

Flip chicken, let cook 20 seconds, separate slices and mix in onion/garlic/mushrooms.

Cook chicken to 165 degrees F and squeeze the juice of one lemon in to meat. Add cheese and mix thoroughly.

Add basil and juice from other lemon wedge to mayo and spread evenly on split roll.

Fill roll with chicken/cheese mixture and arrange sun-dried tomatoes over top.

In a small bowl mix first 5 ingredients.

Add oil to large skillet, add Gary’s QuickSteak Chicken to skillet. Sear on one side.

When patties begin to break apart easily, spread dry ingredient mix over patties and flip in the pan. Continue to break apart until fully cooked with no pink remaining.

Add lime juice to pan and stir the spiked, cooked meat with the juice.

Layer two warmed tortillas together, top with chicken, salsa and crumbled cojita cheese. Fold and serve.

Drain oil from sun dried tomatoes and set aside tomatoes in a small bowl, discard all but two Tbsp. oil.

In a large skillet prepare Gary’s QuickSteak Chicken according to package directions, when meat is completely cooked add smoked paprika and stir.

Remove chicken from pan and place on warm plate, cover to keep warm, set aside.

In same skillet heat the butter and 1 Tbsp oil until the butter is melted.

Add the onion and garlic saute until the onion becomes transparent, add white wine/broth if used, and simmer 5 minutes, or until reduced down.

Add the sun-dried tomatoes, 2 tbsp reserved oil into skillet, cook 2 to 3 minutes.

Add flour and stir to combine with onion and tomatoes, slowly stir in chicken broth, then add 2-1/2 cups milk, herbs de province, salt, pepper to taste.

Bring to slow simmer, add dry cavatappi noodles, mix in and bring to a simmer.

Reduce heat to medium low and stir occasionally as sauce thickens and noodles cook. (10-12 minutes)

When noodles are al dente, tender but still firm, add spinach and stir through until wilted.

Remove pan from heat and stir in all of cheeses, add remaining ½ cup milk, stir and then add chicken, with any juices on the plate.

Mix gently until warmed through and combined.

Sprinkle with chopped parsley.

Heat butter in large pan to 350 F, place chicken, onion, garlic and peppers in and let sizzle for 30 seconds.

Flip chicken, let cook 20 seconds, separate slices and mix in onion/garlic/peppers.

Cook chicken to 165 degrees F, add pesto,  tomatoes and cheese then stir over low heat until cheese is melted.

Toss Spinach and place in split roll. Add the chicken/cheese mixture and serve.

Heat oil in large pan to 350 F, place chicken, onion and garlic in and let sizzle for 30 seconds.

Flip chicken, let cook 20 seconds, separate slices and mix in onion/garlic.

Finish cooking chicken then add and mix in teriyaki sauce.

Spread slaw and cucumbers on bottom of roll then fill with chicken mixture.

Arrange cilantro and jalapeno on top and serve warm.

In a large skillet prepare Gary’s QuickSteak Chicken portions according to package directions.

After portions are flipped and broken apart add onions and peppers to pan and sauté until onions just begin to wilt and become translucent and chicken is no longer pink.

Place lettuce, sliced tomatoes and cheese slices on hoagie bun, then top with chicken.

Prepare rice according to package direction.

Divide hot cooked rice into 4 to 6 bowls and top each bowl with shredded cheese.

In a large skillet prepare Gary’s QuickSteak Chicken according to package directions.

Stir minced garlic and cumin into cooked chicken, remove from pan and top rice and cheese with the chicken.

Divide and add remaining ingredients to each bowl.

Top with a large dollop of Avocado Crema.