4 skinless chicken breasts (boneless)
2 eggs (beaten)
1 cup flour
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
1 cup gorgonzola (crumbled)
½ cup pancetta (chopped, fried)

Heat a skillet on medium-high heat and add 2 tablespoons of olive oil. Beat 2 eggs in a large bowl, and add 1 cup of flour (+ paprika, salt and pepper) to a large plate. Dip the chicken in the egg, the dredge through the flour. Add to the skillet and let brown on both sides.

Once chicken is cooked through, add 1/4 cup gorgonzola on each breast, and allow to melt. Remove from pan and transfer to plate. Sprinkle about 1/8 cup of pancetta of top.



1 Lebanese Rice recipe (or make rice according to package), optional
1 1/4 lb large shrimp (or prawns), peeled and deveined (if frozen, be sure to thaw first)
1 tbsp all-purpose flour
2 tsp smoked Spanish paprika
1/2 tsp each salt and pepper
1/2 tsp ground coriander
1/4 tsp cayenne
1/4 tsp sugar
1 tbsp butter
3 tbsp Private Reserve extra virgin olive oil
3 shallots (about 3 1/2 ounces), thinly sliced
4 garlic cloves, chopped
1/2 green bell pepper and 1/2 yellow bell pepper (about 6 ounces in total), sliced
1 cup canned diced tomato
1/3 cup chicken or vegetable broth
2 tbsp dry white wine
2 tbsp fresh lemon juice
1/3 cup chopped parsley leaves

First, make Lebanese rice according this recipe. Leave covered and undisturbed until ready to serve. Alternatively, you can make brown or white rice according to store-bought package. (Optional)

Pat shrimp dry and place it in a large bowl. Add flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until shrimp is well-coated.

In a large cast iron skillet, melt the butter with the olive oil over medium-high heat. Add shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant. Add bell peppers. Cook another 4 minutes or so, tossing occasionally.

Now add the shrimp. Cook for 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for 5-6 minutes until shrimp turns bright orange. Finally, stir in chopped fresh parsley.

Serve immediately with cooked rice.



1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless skinless chicken thighs (about 24 ounces)
sprinkle of fresh chopped cilantro

Combine the first five dry spices in a small bowl and spread over chicken on both sides.
Set aside.
Pour olive oil and garlic on the bottom of the crock pot.
Place chicken on top.
Pour balsamic vinegar over the chicken.
Cover and cook on high for 4 hours.
Sprinkle with fresh Cilantro on top to serve.