Stuffed chicken or portabello mushrooms

4- Chicken breasts/thighs deboned
6- Portobello mushrooms with ribs scraped out
1- Container spreadable cheese (I use Aloutte) in the garlic and herb flavor or artichoke.
1/2 Cup- Shredded Parmesan cheese
1/4 Cup- Italian bread crumbs

Combine all of above ingredients together (besides meat or mushrooms) in a small bowl. The mixture should be thick and formable. For chicken you will want to cut a hole in the middle an stuff the mixture inside of it tying with string to seal. Season the outside with more salt and pepper. For the mushroom you will want to first saute the mushroom on both sides until it is tender. Then place the mixture in the center of the mushroom and roll it up tying shut with string. Place both the chicken and mushrooms in a frying pan with some EVOO and cook until chicken is done or cheese is melted in the mushrooms. Cut off strings and serve. I like to serve this with a garlic cream sauce over it.

Garlic cream sauce
4 Tbsp- Butter
4 Tbsp- Flour
1 cup- Milk or cream
1 cup- Chicken or vegetable stock
6 cloves- garlic peeled and chopped.
2 Tbsp- EVOO

Saute garlic in EVOO until soft. Add flour and butter making a rue and cook until the mixture makes a nice tan color. Whisk in broth, salt and pepper and turn heat to high causing mix to boil once it reaches a boil reduce heat to medium low and continue whisking until mixture is thick and add milk or cream. If mixture is too thick add more broth. If it is too thin whisk in more flour! Pour over chicken or mushrooms.

A nice added flavor for the stuffing mixture is to dice up some marinated artichoke hearts and add those in with the soft cheese.

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