Preheat oven to 350°F degrees

3 tbsp Hain® Safflower Oil
1 small can of mushrooms
2 cups Hain® Veggie Juice
1 small onion (diced)
4 skinless, boneless chicken breasts
5 oz shredded Jalapeño Jack Cheese
Several dashes of your favorite hot sauce (optional)
Pepper
1tbsp basil
Hain® lodized Sea Salt

Put 2 tbsp oil in oven proof skillet and heat on stove top. Sauté chicken breasts in oil until light brown. Add diced onion, mushrooms and remaining tbsp of oil. Sauté until onions and chicken are brown. Season with salt and pepper. Add 2 cups of Hain® Veggie Juice. Stir in basil. Top with shredded cheese. Place in oven and Bake at 350°F degrees until chicken is done and cheese is melted (1/2 hour). Serve over Westbrae® Whole Wheat Spaghetti or Casbah® Jasmine Rice.