Preheat oven to 425 degrees.

1. Remove the mushroom stems (put aside to chop for the filling) and place the mushrooms on a foil lined baking sheet. Drizzle 1 tbsp of the olive oil over the mushrooms. Sprinkle each one with a little kosher salt.

   

2. In a frypan on medium heat, add the remaining tbsp of olive oil and the whipper butter. Melt the butter. Sauté the sliced green onions, chopped garlic and chopped mushroom stems for 5 minutes. Add black pepper and kosher salt to season. Add the breadcrumbs and mix it into the mixture.

   

3. Take the frypan off the heat and stir in the shredded cheddar cheese. Mix to combine and to start to melt the cheese.

   

   

4. Spoon 2 tbsp of the mixture into the mushrooms. Fill them liberally at first to spread out the mixture and then pile on the remaining mixture to “beef” up their appearance. Top them with a drizzle of olive oil and a pinch of kosher salt. Bake for 12-15 minutes.

   

5. You can serve them anyway you like—on a platter or piled gloriously on top of each other in a serving dish. Either way, I guarantee they won’t last! Enjoy!!!  😀

   

Preheat oven to 400 degrees.

1. In a saucepan over medium heat, add enough extra virgin olive oil to cover the bottom of the pan, about 2 tablespoons. Add the chopped mushroom stems (chop them pretty small) and saute for about 5 minutes until they are tender.

   

   

2. Add the chopped garlic, then the breadcrumbs. Mix together. Turn off the heat and add the cheese and mix through. The residual heat will melt the cheese. Season with salt and pepper to taste. Remove pan from the heat and set aside.

   

   

   

   

3. Butterfly your chicken breasts (cut them in half, without cutting all the way through). Cover your surface with plastic wrap and place a piece of plastic wrap on top of your butterflied chicken. Take the spiked side of your mallet and pound and simultaneously gently pull the chicken out to the side to flatten and create a bigger surface. Flip them skin side down (yes I know they are skinless, pretend there is skin) and put your stuffing on top a little away from the edge. Now roll the chicken, starting from the edge and tucking the stuffing in as you go. The rollups will be a little uneven but we will take care of that in step 4.

   

   

   

   

4. Take a piece of plastic wrap about 12′ by 12′ and lay it flat on your counter surface. Put your rollup on the edge, centered on the plastic wrap edge and roll it tight as you go in the plastic wrap. When your chicken is all rolled up. Twist the sides of the plastic wrap in opposite directions tightly. This will result in a uniformed size rollup. Tie off the ends. Put them in the refrigerator for 30 minutes or more to continue forming.

   

   

5. When ready to cook, remove rollups from the fridge and let set on the counter for about 5 minutes. Unwrap and salt and pepper rollups. In an oven safe fry pan add two tablespoons of extra virgin olive oil and 2 tablespoons of whipped butter, melt over medium heat. When butter is melted brown your chicken rollups on all sides. About 1 minute per side. Baste chicken with butter sauce as you turn. Finish cooking in the oven for about 20 minutes or until cooked all the way through. Remove from the oven, and put them on a plate and set aside to rest.

   

6. Put your fry pan back on the stove, be careful as the handle will still be really hot! Over medium heat, add two more tablespoons of whipped butter, the sherry, chicken stock and the mushrooms. Salt and pepper to taste. Cook until the mushrooms are to your desired texture and the sauce has reduced about half.

   

7. Slice your chicken rollups on a biased (diagonal) and feather them out on your plate. Pour a nice amount of reduction on top and serve with your favorite vegetable. Enjoy!!!  🙂

   

1. Place your chicken strips in a zip top bag with 2 tbsp flour (add more if needed) and a tbsp of the pepper for seasoning. Zip that bag and shake, shake, shake to coat all of the chicken.

   

2. Sauté your chicken strips in the olive oil on medium heat 3-4 minutes per side to brown them and create a nice crust to seal in the delicious juices. Remove from the pan and put aside.

   

   

   

3. Remove pan from the heat and lower the heat to low. Put the pan back on the heat after the temp lowers (about a minute) and add 2 tbsp butter to melt, when the butter is melted whisk in 2 tbsp flour to create a roux which will thicken your scampi sauce. Add your chicken stock and bring the heat back up to boil the stock. Boil the stock and roux for 3-5 minutes then lower the heat to medium. Add your chopped garlic & red bell pepper and remaining pepper and put your chicken back in the pot. Add salt to taste. Cook the chicken through about 15 minutes and check doneness before serving. Bell Pepper should have a nice bite but be softened. Add cooking times in 5 minute intervals if chicken is not done yet or peppers have not reached your desired consistency.

   

   

   

4. In the meantime and while the chicken is getting ready for its debut. Boil your water (add a tbsp of salt if desired to the water) and add your pasta. Cook according to package directions and when done turn off heat and keep in water to keep pasta warm. Add a dollop of butter or two to the water.

   

5. When ready to serve add 2 tbsp butter and the parmesan cheese to the scampi sauce and mix them in and watch those flavors meld!

   

6. Finally plate that gorgeous masterpiece! Take desired amount of pasta from the heated water and twist on the plate. Add a few pieces of the chicken and pour that delightful scampi sauce over the pasta, top with those bright red peppers and maybe a little more parmesan cheese, why not! DIG IN!!!  😀

   

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