Clean Parmesan Chicken w/mushrooms

 This recipe is a Phase II recipe and is spectacular.  I will not go over the sauce here because it is the Clean Veggie Ragout put together an immersion blender and a can of drained and rinsed organic tomatoes.  This recipe serves two.

Ingredients

1. ¼ cup parmesan cheese
2. 8 oz of baked chicken breasts
3. 1 cup of clean veggie ragout
4. 1 cup baby portabella mushrooms, slided
5. ¼ vegetable stock
6. Salt and Pepper to taste
7. ½ teaspoon dried thyme
8. ½ teaspoon dried oregano
9. ½ teaspoon dried parsley
10. 10 chiffonated ribbons of fresh basil

Recipe

1. Bake off 8 oz of chicken.  I do it at 375 degrees for about 20 minutes because we used breast tenders at the start.  Adjust your time for full breasts, thighs, or whatever.  These can be done ahead of time.
2. In a sauté pan put the mushrooms, vegetable stock, dried herbs and a generous dose of salt in over med high heat. We are not looking for a sweat.  We are cooking these mushrooms until the liquid is dissolved.  Turn and stir often.
3. When done, plate hot mushrooms, chicken on bed of sauce, add cheese and sprinkle with the basil when done.

Here is what we took to work:

At the end of the day, it is 2 cups of veggies (including shown broccoli), 1/8 cup cheese, 4oz of chicken.  Yum!