Modified from Cooking for 2
1 French bread baguette (5 oz)
6 oz boneless skinless chicken breast, cubed
1 tsp olive oil
4 tsp butter, softened, divided
1/3 cup mushroom, diced [you can canned if you want, I used fresh and sautéed them in butter first]
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Place bread, cut side up, on an un-greased baking sheet. Broil 4-6 inches from the heat for 2-3 minutes, or until lightly toasted, then set aside.
In a small skillet, sauté chicken in oil and 1 tsp butter until juices run clear; drain. [I baked mine instead and then sautéed the mushrooms.] Add the mushrooms (or in my case, I added the chicken I had baked), salt, garlic powder and pepper; cook for 1-2 minutes or until heated through.
In a small bowl, combine the sour cream, Parmesan cheese and remaining butter; spread over bread halves. Top each with 2/3 cup chicken mixture. Sprinkle with mozzarella cheese. Broil for 1-2 minutes or until cheese is melted.
Serves 2.