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.