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Three Cheese Chicken and Artichoke Bake



2 large chicken breasts, cubed or sliced
salt & pepper
6 oz cream cheese
1/4 cup mayonnaise or sour cream
1/2 cup grated cheddar cheese + more for topping
3/4 cup grated parmesan cheese + more for topping
1 1/3 cups drained and chopped marinated artichoke hearts
1 jalapeno, seeded and chopped {optional}
salt and pepper, to taste
chopped cilantro, as garnish {optional}


1.  Preheat oven to 375 degrees. Spray 4 heavy duty squares of foil with nonstick cooking spray. Divide chicken between the foil squares. Sprinkle with salt and pepper. Set aside.

2.  In a large bowl, combine remaining ingredients. Divide into 4 and spoon over chicken. Top with remaining cheese if desired. Close packets to seal and bake 30 minutes until chicken is cooked thoroughly.

3.  Serve hot over rice, quinoa or anything else you like.



Chicken with Parmesan and Basil Leaves




1/3 cup Parmesan cheese

1 1/2 cup croutons/ can be bread crumbs

1/2 cup basil

salt and black pepper to taste

1 1/2 lb chicken cutlets 1/4 inch thick

1 egg

3 tbsp cooking oil


1.  Mix ingredients 1 to 4.

2.  in a flat plate. Scramble 1 egg in a small bowl.

3.  Cut chicken breast into thin slices. Around 1/4 ” thickness.

4.  Dip the chicken cutlets on the scramble egg then roll it in the cheese mixture. Then fry it in a heated oil.

5.  Fry until golden brown.

6.  Do this to the rest of the chicken .Serve with lemon or salad.