Mushroom Artichoke Chicken Tender Appetizer
Chicken tenders, from the deli, cut in half lengthwise
Spinach artichoke dip
Portabella mushroom, sliced
Asiago cheese, grated
Preheat the oven to 350 degrees Fahrenheit.
Spread the artichoke dip evenly between the tenders.
Place a slice of portabella over the dip so it nearly fits the length of the tender.
Garnish with the Asiago cheese over the mushroom slice.
Bake in the oven for 15 minutes. Let rest for 2 minutes prior to serving.