2 portobello mushrooms, stems removed and chopped
2 chicken breasts
2 TBS tamari sauce (or soy sauce)
2 TBS plus 1 tsp macadamia nut oil, divided
1 garlic clove, minced
2 slices provolone cheese
1/4 tsp pepper
2 tsp chopped fresh chives
DIPPING SAUCE: Click HERE.
Heat oven to 400° F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down. Place chicken in shallow dish. Combine Tamari sauce, 2 TBS oil and garlic in small bowl. Brush half this marinade over both sides of mushroom caps. Pour remaining mixture over chicken, turning to coat all sides.
Bake mushroom caps 15-20 mins or until tender but not limp, turning once. Halfway through baking mushrooms, remove chicken from marinade; reserve marinade. Heat remaining 1 tsp oil in medium skillet over medium-high heat until hot. Cook chicken 4 minutes or until browned on one side. Turn; add mushroom stems to skillet.
Top each breast with one cheese slice; sprinkle with pepper. Pour reserved chicken marinade into pan; partially cover and reduce heat to medium low. Cook 3-4 mins or until cheese melts and chicken is no longer pink in center.
Place mushroom caps gill side up on plates; top with chicken mixture. Drizzle with pan juices. (If juices are very thin, increase heat and cook until reduced.) Sprinkle with chives. Makes 2 servings.
NUTRITIONAL COMPARISON (per serving):
Provolone Chicken with bread = 520 calories, 22g fat, 10g protein, 25 carbs, 1 fiber
"Healthified" Chicken with mushroom = 440 calories, 21g fat, 10g protein, 5.7 carbs, 1.5 fiber