Italian Mushroom Chicken

Tonight I was looking for a quick recipe for chicken breasts, so I looked through "The Diabetic Four Ingredient Cookbook" for ideas.  A person doesn't need to be diabetic to enjoy the recipes in this cookbook.  I bought the cookbook, because the recipes were healthy, easy to prepare, and require only four ingredients!  At the same time, I made some changes to the recipe by adding EVOO and Queso Blanco cheese.  Any EVOO can be used in the recipe, but I enjoy "Oilerie" from Curt Campbell's store in Fish Creek, WI.  Here is a link to Curt's web site:  http://oilerie.com

Italian Mushroom Chicken
4 skinless, boneless, chicken breasts
1 Tbsp. Oilerie Garlic Extra Virgin Olive Oil
2 cups sliced, with stems removed, fresh mushrooms
1 cup sliced yellow onion
1 14oz. jar Prego Spaghetti Sauce
1/4 cup crumbled Queso Blanco cheese

Add EVOO to a skillet.  Next, add the chicken breasts and cook over medium-high heat until lightly browned.  Remove chicken from the skillet and keep warm.  Saute the mushrooms and onions in the skillet until tender.  Stir in spaghetti sauce and add chicken.  Cover.  Simmer for 25 minutes or until the chicken reaches 165'F.

An optional preparation method, which adds much flavor to this dish, is to crumble some Queso Blanco cheese on top of the chicken, cover, and simmer for a couple of minutes until the cheese melts.  One tablespoon of cheese will add 90 calories to the recipe.

4 servings.