Stuffed Mushrooms and Chicken

Place chicken breasts into a large saucepan with about an inch of water, cover and heat on medium until cooked through.

In a separate pan, saute beef with spices until cooked through. Remove to a large bowl. Add to same pan (without removing grease), diced onion, diced tomato and diced broccoli. Cook until onion is crisp tender.
Remove to large bowl with beef.

Dice mushroom stems and add to bowl along with rough shredded Romano cheese, egg yolk and breadcrumbs.
Stuff this mixture into the mushroom caps and bake at 450 for approximately 25 minutes or until the tops are crispy and the kitchen smells so good that you can’t stand it.

Remove chicken from pan and drain any remaining water. On one side of the chicken, smear the mayonnaise, sprinkle with finely grated Romano cheese and breadcrumbs.

Add butter into pan, then add chicken, breading side down. Try not to move the chicken too much or you will lose some breading.

Divide the remaining mushroom mixture into four and pile onto each chicken breast. Let sit covered at medium low heat for 4 minutes, then carefully flip and let cook covered an additional 4 minutes.
Enjoy!!

I made this without doing a lot of measuring, and just used what I had in the kitchen. You could make a lot of changes to this and still have a tasty meal!!