1 chicken breast, rinsed
1 Tbsp. olive oil
Pinch of pepper
½ sprig rosemary, very finely chopped
3 button mushrooms, cleaned and sliced
1 Tbsp. onion, chopped
2 cups organic low-sodium chicken stock
½ dry rice, rinsed

Preheat small grill pan. Brush chicken with olive oil. Massage each side with chopped rosemary, and pepper. Place chicken on grill and cook for 5-6 minutes on each side or until done.

In a sauce pan, sauté onion in 1 tsp. of olive oil. Add chicken stock, mushrooms, rice and simmer covered for about 25 minutes or until mushrooms  and rice are cooked through.

Cube chicken and place in food processor. Add the drained mushroom and rice mixture and pulse. Add left-over chicken stock little by little until correct consistency has been achieved.