My husband requested this five days after I made it for the first time. It's that good!
2 large, bone-in, skin-on chicken breasts (or 4 - 6 thighs)
1 teaspoon EACH salt and pepper
6 ounces white mushrooms, stems removed, processed until finely chopped
2 cloves garlic, minced
1 cup grated Gruyere cheese
1/2 cup mayonnaise
3 tablespoons Marsala wine
Season chicken generously with salt and pepper. Grill until done (you can also roast it in the oven).
Meanwhile, place mushrooms in a medium bowl. Mix in garlic, cheese and mayo. Fold in Marsala wine. Spoon mixture over the tops of the chicken pieces and continue grilling/roasting until cheese melts and tops are slightly brown. Serves 2 - 4. Note: I made more mushroom topping than needed, so you can grill additional pieces of chicken OR, it's excellent stirred into hot pasta.