Chicken tenders, from the deli
Large portabello mushroom caps
Jarred Alfredo sauce
Fresh grated parmesan cheese
Fresh snipped chives
Heat butter in sauté pan. Thinly slice onion and sauté over medium-low until caramelized, around 20-30 minutes. Remove from pan to small bowl.
Chop the chicken tenders and add to pan. Sauté for four minutes over medium heat or until warm.
Wipe mushroom caps with paper towel. Brush with olive oil and sprinkle with salt.
Grill over medium heat for 5 minutes on each side. Remove from grill and spread with alfredo.
Divide carmalized onion evenly over the 4 portabello caps. Top each portabello with 1/4 of the chicken.
Top with shredded cheese. Sprinkle with chives then return to grill and cover, cook until cheese is melted.