Ingredients

• 4 chicken breast with no skin
• 1/4 cup grated Parmesan cheese
• 2 cups chicken or vegetable stock
• A bowl of rucola (arugula) leaves
• 2-3 sun-dried tomatoes, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Prep Instructions

1. In a deeper pan heat the olive oil. Sprinkle chicken breasts with a few pinches of salt.
2. Add chicken breasts (clean them before under cold water) and brown on each side 5-10 minutes.
3. Add the stock to the browned chicken breasts and bring to boil.
4. Lower heat to low, add the grated Parmesan cheese, chopped sun-dried tomatoes and cook for 20 minutes under a lid.
5. Serve with a bunch of fresh rucola (also named arugula) leaves.
6. You can sprinkle with high quality (extra virgin) oilve oil (optional.

Nutrition Facts & Tips

Be careful with adding additional salt. The chicken or vegetable stock may already be salty. I prefer to add less than too much as once it is too salty you can reverse. But you can always add more salt later. Plus you want to reduce the sodium intake in your meals to truly taste all the ingredients in their own natural taste.

This meal is a powercooking friendly dish. Making an extra batch ensures that you are not left with an empty lunch box. It freezes well so why not to use this opportunity to create more home cooked meals from the same one cooking session.