Place 2 tbsp of olive oil in skillet and heat on high.

Salt and pepper both sides of the skinless breast and sear in the pan on both sides until a light golden brown.

Once seared, place in a deep baking dish.

Combine the cream of mushroom and the cream of chicken with 1/2 can of water and mix well. Pour over chicken.

Cut the Baby Bok Choy into 1" chunks.
In the same skillet add more olive oil as needed and sauté the Choy for 1-2 minutes, seasoning with the 21 spice seasoning, salt and pepper.

Place the sautéed Choy on top of the creamed chicken and cover.

Preheat oven to 350 and bake for approximately 45 minutes.

Pull from oven and top with parmesean, replace lid and place back in oven for 5 minutes or until parmesean starts to melt.

Pull from oven and let stand with lid on for 5 minutes.