Sous Vide Truffled Filet Mignon

Sous Vide Truffled Filet Mignon

This recipe for Sous-Vide Filet Mignon with Truffle Butter and Shaved Truffles ensures a precise, edge-to-edge medium-rare finish with an ultra-luxurious aromatic topping.

Makes 2 servings

2 6-8 oz. filet mignon steaks, each about 1 1/2 inches thick
1 tsp. Montreal Steak seasoning™  or your favorite steak seasoning

1 tsp. truffle butter

1 Truffle, shaved

2 pieces Italian bread, toasted

Makes 2 servings

1. Set sous vide temperature to 126F for medium rare.
2. Vacuum seal steaks into heat safe sous vide pouches or sealable plastic bags with all of the air removed.
3. When the sous vide reaches temperature, drop the steaks into the water bath. (If the bag floats place something on top of the bag to fully immerse it in the water.)
4. Cook in the sous vide 1 hour.
5. Preheat a pan or grill pan to about 400F.
6. Remove the bag and remove the steaks from the bag. (Reserve the juices that accumulate in the bag to add to bones to make a stock, if desired.)
7. Pat the steaks dry and season with steak seasoning.
8. Sear the steaks in the preheated pan, about 2 minutes per side.
9. Cut the toasts to be about the same size as each steak.
10. To serve place the steaks on top of the toasts and top with truffle butter and shaved truffles.

Enjoy!

Bruschetta Burger

Bruschetta Burgers

Many years ago Applebee's™ used to have a bruschetta burgers on their menu. I liked it so much that I have been making it on my own.

Makes 2 servings                                                              14 WW pts. / serving

1/2 Roma tomato, chopped

1/4 shallot, chopped

4 fresh basil leaves, chopped

1/2 tsp. garlic olive oil

1/2 tsp. water

1/2 tsp. red wine vinegar

Kosher salt and freshly ground black pepper

2  4 oz. burger patties
1/2 tsp. Montreal Steak seasoning
2 oz. fresh mozzarella cheese

2 hamburger buns, toasted

1. Preheat grill.
2. Combine the tomato, shallots, basil, oil, water, and vinegar in a small bowl; Toss to combine.
3. Season to taste with salt and pepper.; Set aside.
4. Season burgers with steak seasoning.
5. Cook to your desired doneness*; During the last couple minutes of cooking top with cheese and allow it to soften. Note: Fresh mozzarella does not melt like other cheeses. Don't expect it to be gooey.
6. Place burgers on bun bottoms and top with bruschetta.
7. Top with burger tops prior to serving.

Enjoy!

*According to Food Network:
Medium Rare Burgers: Cook them about 7 minutes until the internal temperature reads 135 degrees F.
Medium Burgers: Cook them about 8 minutes until the internal temperature reads 145 degrees F.
Well Done Burgers: Cook them about 9 minutes until the internal temperature reads 150 degrees F.

Cheeseburgers with Charred Green Chiles and Onions

Cheeseburgers with Charred Green Chiles and Onions

adapted from Bon Appetit©

Kicking off  the unofficial start of grilling season with burgers.

Ground turkey would make a fine substitute for beef in these Southwest-style burgers.

Makes 2 servings + extra sauce  

2 WW pts for cheeseburger + 1 WW pts / Tbsp. sauce

1/4 cup mayonnaise
1/4 cup Barefoot Contessa's BBQ sauce or your favorite BBQ sauce
2 4 oz. lean beef patties
1/2 tsp. Montreal Steak seasoning

2 1/2-inch-thick onion slices
Cooking spray
1/2 poblano chiles

Kosher salt and freshly ground black pepper

2 thin slices American cheese

1. Whisk mayonnaise and barbecue sauce in small bowl to blend: Cover and chill.
2. Prepare barbecue (medium-high heat). 
3. Thread the onion slices on a metal skewer horizontally.
4. Coat the onion slices and chile lightly with cooking spray. 
5. Transfer onions and chile to barbecue
6. Grill onions until softened and browned, about 5 minutes per side. 
7. Remove skewers from onions. Chop onions; transfer to small bowl. 
8. Char chiles until blackened; Place in plastic bag for about 10 minutes before peeling, seeding and chopping
9. Add chopped chiles to the onions; Season to taste with salt and pepper.
10. Season the beef patties with the Montreal Steak Seasoning.
11. Grill burgers until cooked to desired doneness, about 4 minutes per side for medium. Top each burger with 2 cheese slices during last minute of cooking. 
12. Divide chile-onion mixture among rolls; Place cheeseburgers on top of the chile-onion mixture. 
13. Serve, passing the sauce.

Enjoy!

Pork Chops with Raspberry Sauce

Pork Chops with Raspberry Sauce

adapted from Taste of Home Simple & Delicious April / May 2015

This simple but elegant recipe is quick for an everyday meal but elegant enough for a dinner party. Serve it with a simple salad and farro or rice pilaf.

Don't have raspberries? Try it with what berry is in season.

served with Farro Pilaf

Makes 2 servings                                                            5 WW pp / serving

2 3 oz. bone-in thin cut pork chops

1 tsp. Montreal steak seasoning
Cooking spray
2 Tbsp. soy sauce
1 garlic clove, minced
1/2 tsp. ground ginger
1 cup fresh raspberries
2 Tbsp. sugar free raspberry jam
2/3 tsp. dried basil

1. Season the pork with the Montreal steak seasoning.
2. In a pan coated with cooking spray, cook the pork chops for 3-5 minutes per side depending on the level of doneness that you prefer.
3. Remove the pork from pan and keep warm.
4. Add soy sauce, garlic, ginger and basil to pan, stirring to loosen browned bits from pan. 
5. Add jam and raspberries; cook and stir 2-3 minutes or until slightly thickened. 
6. Serve the pork topped with the raspberry sauce.

Enjoy!

Grilled Pork Chops Burst Blueberry Sauce

Grilled Pork Chops Burst Blueberry Sauce

adapted from Food & Wine

The sauce takes a savory spin to the sweet berries. The sauce can be made any time of year but summer berries tend to be sweeter. If making it off season add some sugar or honey to the sauce.

Makes 4 servings                                                      7 WW Blue points / serving

Cooking spray

1/2 large shallot, minced

1 tsp. chopped thyme

2 Tbsp.minced thyme

2 Tbsp. dry red wine

1 1/2 cups fresh blueberries

1/2 canned chipotle in adobo

1 Tbsp. adobo sauce

1/4  tsp. kosher salt, divided

314 tsp freshly ground black pepper

4 bone-in pork chops

2 tsp. Montreal Steak Seasoning

1. In a saucepan coated with cooking spray, cook the shallots and thyme, until softened, about 3 minutes.
2. Add the wine and simmer, until it is almost evavorated, about 2 minutes.
3. Stir in the blueberries, chipotle, adobo sauce, salt and pepper; cook stirring occasionally until the blueberries burst and the sauce thickens., about 4 minutes.
4. Remove from the heat and stir in the balsamic vinegar.
5. Allow the sauce to cool to room temperature, about 45 minutes. Season to taste with salt and pepper.
6. Heat a grill pan or grill to medium-high, about 450F.
7. Season the chops with Montreal Steak seasoning and grill until the pork registers 135F, about 7 minutes per side.
8. Let rest 10 minutes before serving with blueberry sauce.

Enjoy!

Pork Tenderloin with Rhubarb Glaze

Pork Tenderloin with Rhubarb Glaze

adapted from Food Network

The pork is complemented by the sweet tart rhubarb glaze.

If you do not have a sous vide, preheat the oven to 450F, place the tenderloin on a rack in a baking sheet and roast for 10 minutes. Reduce the heat to 325F, baste with glaze. Continue cooking for another 40 minutes, basting 2 more times.

Makes 4 servings                                                      3 WW Blue points / serving

Cooking spray

1/4 cup chopped onion

2 large stalks rhubarb

1/2 cup pomegranate juice

3 Tbsp. sugar substitute

1 1/2 tsp. soy sauce

Pinch red pepper flakes

Montreal Steak Seasoning

Smoked kosher salt, for sprinkling

Fresh mint leave for garnish

1. Season the pork with Montreal Steak seasoning and seal it in a vacuum seal bag.
2. Adjust the sous vide to 149F. 
3. When the water comes to temperature add the bag of pork and cook for 1 1/2 hours.
4. Towards the end of the cooking time, preheat the grill.
5. Sear the pork on all sides coating with the glaze on all sides at each turn.
6. Slice the tenderloin, sprinkle with smoked salt and garnish with mint.

Enjoy!

Grilled Venison Chops with Blackberries

Grilled Venison Chops with Blackberries

adapted from Epicurious

Every once in a while we like to get an expensive piece off meat and treat ourselves. When we were in Wegmans yesterday we found venison chops. I did a little hunting online and found a Bobby Flay which I tweaked a little to decrease the fat. I am sure this recipe would be good with blueberries as well.

Makes 2 servings                                                    4 WW Blue points / serving    

4 bone-in venison chops (14 oz. total)

2 tsp. leek agrumato or plain olive oil

Montreal steak seasoning or your favorite steak seasoning.

2 Tbsp. Parkay cooking oil spray

8 fresh sage leaves

12 blackberries, cut in half

Kosher salt & Freshly ground black pepper

1. Preheat a grill pan over high heat. (I like to use an infrared thermometer and make sure it is at least 550F)
2. Brush both sides of the chops with the oil and season to taste with steak seasoning.
3. Cook the chops until rare - medium rare, about 2-3 minutes per side.
4. Remove from the pan to a plate and tent with foil.
5. Meanwhile, heat the Parkay in a small skillet and fry the sage until the edges are starting to curl. remove to a paper towel to drain.
6. Add the blackberries to the Parkay and cook for about 20 seconds, until starting to soften; Sprinkle with salt and pepper.
7. Serve the chops topped with the blackberries and fried sage leaves.

Enjoy!

NY Strip Loin Roast

NY Strip Loin Roast

Every once in a while you just need some beef. Today was one of those days. With such a dreary Memorial Day weekend, we thought we would treat ourselves.

If you keep trimmings and / or bones in the freezer to make stock, be sure to ass the drippings from the pans to the bags.

We also use the leftovers to make different kinds of beef sandwiches.

Makes about 12 servings                                              3 WW Blue points / 3 oz.

5 lb. NY Strip loin roast

Montreal Steak seasoning or your favorite steak seasoning

1. 1 hour before cooking, remove the roast from the refrigerator and allow it to come to room temperature.
2. Preheat the oven to 250F.
3. Trim as much fat as possible off the roast.
4. Coat the roast to taste with seasoning.
5. Preheat a large pan and sear on all sides, 1-2 minutes per side.
6. Transfer the roast to a rack in a roasting pan and cook until medium rare (135-140F), about 25-30 minutes per pound.
7. Remove from oven, tend with foil and allow to rest for 15-20 minutes for the juices to reabsorb.
8. Slice into slices of desired size and serve.

Enjoy

Chicken Alfredo with Zucchini

Chicken Alfredo with Zucchini

adapted from Comfort Food Fix by E. Krieger

Have you noticed that even the "lighter" versions of recipes still are a lot of points. If made as originally written this would have been a 15 point meal. I have brought it down to 9 and it is still as filling.

I had initially planned to cook the fettuccine and zucchini like I do in Noodles & Zoodles but my zucchini was crooked so instead of getting fettucine style zucchini noodles I ended up with semi-circles so we altered the the cooking method a bit. If you can get long fettucine zoodles, it will reduce a step in the cooking process.

Makes 4 servings                                                    9 WW Blue points / serving

1 medium zucchini (about 10-12 oz.), spiralized or thinly sliced

Cooking spray

2 garlic cloves, minced, separated

1 lb. chicken breasts, cut into 2" x 1/2" pieces

1 tsp. Montreal Steak seasoning

6 oz. fettuccine pasta

1 Tbsp. Wondra flour or all-purpose flour

1 cup fat-free milk

1/2 cup fat free evaporated milk

3/4 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

1. In a pan coated with cooking spray, cook half of the garlic for about 30 seconds.
2. Add the zucchini and cook until just tender, about 3 minutes; transfer to a bowl.
3. Add more cooking spray to the pan.
4. Season the chicken with the steak seasoning, and sauté until cooked through, about 5 minutes; transfer to a bowl and keep warm.
5. Cook the pasta al dente according to package directions.
6. Reserve 1/2 cup of the pasta water.
7. Drain the pasta and return it to the pot.
8. Meanwhile, make the sauce by combine the flour and milk, whisking until the flour is dissolved.
9. Add the remaining garlic and cook 30 seconds.
10. Add the flour-milk mixture and cook, whisking constantly, until the mixture begins to boil.
11. Reduce the heat to low and cook for 2 more minutes, whisking constantly.
12. Add the evaporated milk and Parmesan cheese and cook, stirring until the cheese is melted, about 1 minute.
13. If the sauce is too think, thin it with a little of the pasta water at a time until it reaches your desired consistency.
14. Add 1 cup of the sauce, zucchini and 3 Tbsp. of parsley to the fettuccine.
15. Divide among 4 plates, top with chicken, additional sauce and sprinkle with parsley before serving.

Enjoy!

Bacon Wrapped Pork Tenderloin

 Bacon Wrapped Pork Tenderloin

adapted from Food Network

Using center cut bacon significantly decreases the amount of fat in the recipe. If using regular bacon, pre- cook the bacon at 375F for about 15 minutes to remove some of the fat.

If you can't find honey dijon mustard, blend 2 Tbsp. Dijon mustard with 2 tsp. Truvia brown sugar blend.

Makes 4 servings                                                      5 WW Blue points / serving

1 pork tenderloin (about 1 1/4 lbs.)

8 strips center cut bacon

Montreal Steak seasoning

2 Tbsp. Honey Dijon mustard

1 1/2 tsp. garlic powder

1/2 tsp. cayenne pepper

1. Preheat the oven to 450F.
2. Generously season the tenderloin with Montreal steak seasoning.
3. Place the tenderloin of a cooking rack coated with cooking spray on a baking sheet.
4. In a small bowl combine the mustard, garlic powder and cayenne.
5. Smear the mustard mixture on all sides of the tenderloin.
6. Wrap the slices of bacon around the tenderloin, overlapping slightly.
7. Roast in the preheated oven for about 20 minutes or until registers 130F on an instant read thermometer at the thickest point.
8. Let rest 5 minutes before carving into 1-inch slices and serve.

Enjoy!

Pork Tenderloin with Sautéed Onion & Fennel with Fennel Cream Sauce

Pork Tenderloin with Sautéed Onion & Fennel with Fennel Cream Sauce

adapted from Bon Appetit October 1995

Using evaporated milk gives a creamy texture to the sauce without the added fat and calories of heavy cream.

Makes 4 servings                                                      4 WW Blue points / serving

Cooking spray

1 tsp. fennel seeds, crushed, separated

1 fennel bulb, cored and thinly sliced

1/2 large onion, thinly sliced

1/4 cup water + more as needed

1 Tbsp. minced garlic, divided

1 20 oz. pork tenderloin, trimmed

2 tsp. Montreal Steak seasoning

1 1/2 large shallots, minced

1/4 cup dry white wine

3/4 cup homemade chicken stock or canned broth

1/4 cup fat free evaporated milk

1. Preheat the oven to 450F.
2. In a non-stick pan, cook the 1/2 tsp. crushed fennel seeds until fragrant, about 1 minute.
3. Add the onion and fennel with the water until they begin to stick to the pan.
4. Add a couple of tablespoons of water, and stir; they will begin to brown; repeat to desired level of caramelization.
5. Add 1 1/2 tsp. minced garlic, sauté another minute. Set aside.
6. Season the pork with Montreal Steak seasoning.
7. In an ovenproof skillet coated with cooking spray, brown the pork on all sides, about 10 minutes.
8. Transfer the skillet to the preheated oven and cook until the  pork registers 150F, about 20 minutes.
9. Remove the pork to a cutting board and cover to rest for 10 minutes.
10. Meanwhile cook the shallots, 1/2 tsp. crushed fennel and 1 1/2 tsp. minced garlic, until fragrant, about 1 minute.
11. Add the wine and cook until it cooks down to a glaze, about 2 minutes.
12. Add the stock and evaporated milk, bring to a boil; continue cooking and whisking until it becomes a sauce consistency, about 5 minutes.
13. Reheat the caramelized fennel and onions.
14. Carve the pork and serve on the caramelized vegetables and topped with the sauce.

Enjoy!

Sous Vide Bison Steaks with Chile-Garlic Oil

Sous Vide Bison Steaks with Chile-Garlic Oil 

adapted from Food & Wine

If you do not have a sous vide machine or want to cook quicker, cook it on the grill.

Sous Vide Bison is a very lean red meat so do not cook it more than medium-rare or it will be dry and tough.

An optional step, is to put the steak under smoke for the 10 minutes it is resting.

Makes 2 servings                                                      5 WW Blue points / serving

1 10-oz Bison rib-eye steak

Montreal steak seasoning

2 tsp. Chile-Garlic Oil

1. Heat the water in a large pot with a sous vide machine to 129F.
2. Season the steak with Montreal steak seasoning.
3. Heat a pan to scorching hot, sear the steak for 1 minute / side
4. Place into a vacuum seal bag and seal.*
5. Put the bag in the water bath and cook for 30 minutes.
6. Remove the meat from the bag and let rest for 10 minutes.
7. Optional Step: While the steak is resting place it under a cloche and hit it with some smoke using a smoking gun. 
   
   
   
8. Cut on a diagonal and serve garnished with the Chile-Garlic Oil.

Enjoy!

* If you don't have a vacuum sealer, use a zip top bag and squeeze out the air.

Mediterranean Chicken

 Mediterranean Chicken

adapted from Keto for Beginners (2020)

The sauce is a bit spicy. Adjust the crushed red pepper to your heat tolerance.

Makes 4 servings                                                      0 WW Blue points / serving

Cooking spray

4 boneless, skinless chicken breasts

1 Tbsp. Montreal Steak seasoning

4 garlic cloves, minced

1 Tbsp. capers, rinsed

1 tsp. dried oregano

1 Tbsp. dry white wine

1 Tbsp. water

1 cup chopped tomatoes

1/2 tsp. crushed red pepper

10 black olives, sliced

Kosher salt & freshly ground black pepper

1. Preheat the oven to 400F.
2. Sprinkle both sides of the chicken with the Montreal steak seasoning.
3. In a frying pan coated with cooking spray; cook 2 minutes.
4. Turn the chicken over and cook for 2 more minutes.
5. Place the pan in the preheated oven for 10-15 minutes or until cooked through.
6. Transfer the chicken to a plate and cover to keep warm.
7. In the same pan, add the garlic, capers, oregano, wine, water, tomatoes and olives. Cook for 2 minutes.
8. Season to taste with salt and pepper.
9. Serve the chicken topped with the sauce.

Enjoy!

Bison Rib Eye Steaks with Gorgonzola Butter and Rosemary Smoke

Bison Rib Eye Steaks with Gorgonzola Butter and Rosemary Smoke

Did you know that bison and buffalo are not the same? Bison are native to North American and Europe while Buffalo (Cape and Water Buffalo) are native to Africa and Asia. So buffalo never roamed in the US plains.

Searing the sear and finishing in the oven allows for consistency of temperature control. The oven is a gentler heat and prevents your food from overcooking or drying out.

Makes 3 servings                                                     6 WW Blue points / serving

1 sprig of rosemary, left out for dry overnight

3 8 oz. lean bison rib-eye steaks

1 1/2 Tbsp. Montreal steak seasoning or you favorite steak seasoning

6 tsp. Gorgonzola Butter

1. Allow the steaks to come to room temperature, about 30-45 minutes.
2. Preheat the oven to 425F.
3. Heat a grill or a grill pan to high.
4. Rub the seasoning on both sides of the steaks.
5. Sear the steaks on the grill, about 1-2 minutes per side.
6. Insert a thermometer into the side of the steak extending to the middle.
7. Transfer the steaks to the oven and cook until the internal temperature reaches 120-125F for rare, 130-135 for medium-rare, 140-145 medium.
8. Transfer the steaks to a plate and allow to rest.
9. Place 2 tsp.. of Gorgonzola butter on top of each steak.
10. Meanwhile light the rosemary on fire and blow out.
11. Put the rosemary on the dish with the steaks and cover with a cloche.
12. When ready to serve uncover lift the cloche for a dramatic presentation.

Enjoy!

Sticky Vinegar Chicken

Sticky Vinegar Chicken

adapted from Giant Food

The sauce is reminiscent of a Carolina BBQ sauce. It has a zing of vinegar which is cut by the sugar.

served with Garlic

Makes 2 servings                                                       1 WW Blue point / serving

12 oz. skinless, boneless chicken breasts

1/2 tsp. Grill Mates Spicy Montreal Steak seasoning or your favorite steak seasoning

1/3 cup apple cider vinegar

1 tsp. hot sauce

2 tsp. yellow mustard

1/3 tsp. liquid smoke

1 1/2 tsp. Truvia brown sugar blend

2 tsp. ketchup

1. Season the chicken with steak seasoning.
2. Combine the vinegar, hot sauce, mustard, liquid smoke, Truvia and ketchup in a small saucepan. Heat until warmed.
3. Heat a grill pan coated with cooking spray over high heat.
4. Place the chicken in the grill pan and brush with the sauce. Grill brushing with the sauce and turning every 3-4 minutes until the chicken is cooked through, about 15-20 minutes.
5. Bring the remaining sauce to a boil.
6. Serve the chicken with the remaining sauce on the side.

Enjoy!

Chicken Sausage Patties with Fried Duck Eggs

Turkey Sausage Patties with Fried Duck Eggs

adapted from Express Lane Meals by Rachael Ray (2006)

This can easily be made into a breakfast sandwich with the addition of a light English muffin or Kaiser roll but you need to add the points.

Remove the cheese and you will have a 0 point breakfast, lunch or dinner.

Makes 4 servings                                                1 WW Blue points / serving

Cooking spray

1 small medium, sliced

1/2 cup jarred chopped red peppers

1 1/4 lb. ground turkey breast

1 Tbsp. + 1 tsp. Montreal Steak Seasoning or your favorite grill seasoning

1/3 tsp. ground allspice

1 1/4 tsp. fennel seeds

4 duck eggs

8 Tbsp. shredded reduced fat mozzarella cheese

1. Combine the turkey, grill seasoning, allspice and fennel seeds in a bowl and mix to combine.
2. Divide the mixture into 4 patties, transfer to a plate and refrigerate for at least 20 minutes.
3. In a skillet coated with cooking spray, cook the patties for 4 minutes, flip and add the onions and roasted red peppers to the skillet.
4. Cook for an additional 4 minutes or until cooked through, top each patty with 2 Tbsp. of cheese, cover the pan and allow the cheese to melt.
5. After flipping the sausage patties, cook the duck eggs to your desired doneness, in a separate skillet.
6. To serve spoon the onions and peppers on to the plate, top with sausage patty then egg.

Enjoy!

 

Skinny Chicken Parm

Skinny Chicken Parm

Serves 3                                        1 WW Blue point / serving

3 boneless, skinless chicken breasts

1 tsp. Montreal Steak seasoning

3 Tbsp. reduced fat Italian cheese blend

2 pinches dried parsley

2 pinches dried oregano

1 pinch garlic salt

Cooking spray

Basil leaves for garnish (optional)

Fresh Spicy Calabrian Marinara Sauce or your favorite fat free pasta sauce (optional)

1. Preheat the oven to 400F.
2. Mix the cheese, parsley, oregano and garlic salt in a small bowl and set aside.
3. Place a rack in a baking sheet and coat it with cooking spray.
4. Put the chicken breasts on the rack and sprinkle with Montreal Steak seasoning.
5. Bake for 25 minutes.
6. Put a slice on tomato on top of each chicken breast.
7. Divide the cheese mixture among the chicken breasts.
8. Return to oven and cook 5-10 more minutes or until the cheese is melted and the chicken is cooked through.
9. Serve garnished with basil and sauce on the side, if using.

Enjoy!

 

Creamy Chicken & Mushrooms

Creamy Chicken & Mushrooms

Serves 2            3 WW Blue points

Cooking spray

1 cup sliced mushrooms

1 slice Canadian bacon

2 boneless, skinless chicken breasts

1/2 tsp Montreal Steak seasoning

1/2 (10 3/4 ounce) reduced fat cream of chicken soup

1/4 cup + 2 Tbsp skim milk

1/3 tsp dried thyme

1/3 tsp onion powder

2 Tbsp reduced fat mozzarella cheese

1. Preheat oven to 350F. Coat a baking dish with cooking spray.
2. Saute the mushrooms and Canadian bacon in a skillet coated in cooking spray until they begin to brown, about 5 minutes.
3. Sprinkle the chicken with Montreal Steak seasoning and place in baking dish. Top with the mushroom mixture.
4. COmbine the soup, milk, thyme and onion powder in a bowl and whisk until combined. Spoon over the mushroom layer. Sprinkle with cheese.
5. Bake for about 30 minutes or until the chicken is cooked through.

Enjoy !