Ingredients:

2 chicken breasts (boneless or with bones); halved,

1 tbsp each freshly chopped rosemary, thyme and oregano, (if fresh aren’t available use dried leaves),

1 tbsp finely chopped parsley,

1 tbsp Dijon mustard,

Salt and coarsely crushed pepper,

Olive oil for marination and basting.

Method:

Season the chicken breast halves with salt and pepper and set aside for 30 minutes. Meanwhile preheat the grill on medium for few minutes.  In a bowl, mix all the herbs, parsley with Dijon mustard and some olive oil. Then place the chicken breasts on the grill, baste both sides with some olive oil and grill the chicken on each side for 3-4 minutes or until it begins to brown, on medium temperature. Then reduce the temperature to low and coat the chicken with the marinade prepared earlier. Grill the chicken on low temperature for 15-20 minutes or until chicken is tender and cooked. Baste with the marinade and flip them over from time to time. Serve with garlic bread and salad.

Ingredients:

4 boneless and skinless chicken breasts;

1/2 cup Parmesan cheese,

2-3 tbsp flour,

1 cup mushrooms; sliced,

1/4 cup pimento stuffed green olives,

1/4 cup chopped peppers (optional),

2 scallions (with greens); finely chopped,

1 (approx 14oz) can of Italian Style stewed tomatoes,

1/2 tsp dried rosemary,

1 tsp dried oregano,

Salt and pepper to taste,

Olive oil.

Method:

Season chicken breasts with salt and pepper and set aside for 10 minutes. In a shallow dish mix half quantity of cheese, flour, oregano and then coat the chicken breasts in this mixture. Heat oil in a skillet and cook the chicken in it on medium flame until chicken is tender. When done transfer to a serving dish. In the same skillet, add onions, mushrooms, olives and rosemary and cook until mushrooms become soft. Then add the tomatoes, stir, cover and cook till tomatoes soften. Uncover and cook until the mixture thickens. Then pour it over the chicken breasts, top with remaining cheese and serve over any pasta.

These delicious little mushroom caps are stuffed with cheesy spinach stuffing and lightly seasoned with oregano.

Ingredients:
250gms white button mushrooms (around 12-15); washed under running cold water,
1 tsp minced garlic,
1/4 tsp oregano,
A handful of spinach leaves; washed and finely chopped,
2 tbsp crumbled cottage cheese,
2-3 tbsp chopped green scallions,
3 tbsp Parmesan cheese; shredded,
Salt and pepper to taste,
Extra-virgin and pomace olive oil.

Method:
Remove stems and chop them very finely. In a wok heat some pomace olive oil, add garlic and saute till it is fragrant. Then add the mushroom stems, cover and cook for 2 minutes. Then add spinach leaves, scallions, cottage cheese, season with oregano, salt and pepper, stir and cover and cook for some time. Put off the flame. Transfer the stuffing into a bowl. To it add Parmesan cheese, little extra virgin olive oil and stir well. Let the cheese melt. Then stuff this filling into the mushroom caps and arrange them on a grease baking dish. Bake them at 350 degree F (175 degree C) for 7-8 minutes or they turn golden brown. Serve as appetizers at your Cocktail parties. Have fun!

A quick recipe for chicken that can be prepared in a hurry. Rich rosemary flavored grilled chicken breasts, can be served with any salad.

Ingredients:
2 chicken breasts; sliced horizontally,
Juice of 1/2 lemon,
2 sprigs of fresh rosemary or 1 tsp dry rosemary,
Salt and pepper to taste,
Olive oil for basting.

Method:
Place the chicken breasts in a dish. Sprinkle lemon juice, salt, pepper and rosemary on the chicken and rub evenly over them. Set aside for 10-15 minutes. Later grill them for 5 minutes on each side, basting olive oil between intervals. Serve hot with any salad.

Ingredients:
2 skinless and boneless chicken breasts; halved,
1 tbsp crushed garlic or garlic powder,
2-3 tbsp dry bread crumbs,
1/4 cup Parmesan cheese; shredded,
A pinch of rosemary and salt to taste,
2-3 tbsp Olive oil.

Method:
Combine olive oil and garlic and warm them. Do not boil. Cover and set aside for few minutes. Meanwhile mix bread crumbs, rosemary, salt and cheese and spread it in a shallow dish. Now place the chicken breasts in a bowl and pour the garlic flavored olive oil over it. Cover and let then chicken marinate into the oil for 30 minutes. Later preheat the oven to 350 degree F (175 degree C) and bake the chicken on each side for around 15 minutes or till chicken is tender and juices run clear. Serve with spaghetti.