Boil the chicken meat (can use breast or legs), drain and debone, tear it into pieces. Put the olive oil and butter in a deep pan, heat them on the stove. Clean the mushrooms and cut them thinly.
Put them in the pan and braise 5 min. Add the pieces of meat, stir and cook another 5 min. Add the wine and leave the alcohol to evaporate for a few min., stir again and add the processed cheese, finely chopped pickles and season to taste.
Cook another 5 min. and add the sour cream. Stir, remove from the stove. The sour cream must not come to a boil, so be careful.
Take a large loaf of bread, carefully cut off its top part like a lid and scoop out the insides - set them aside for breadcrumbs. Smear the inside of the bread with the chutney, pour in the stuffing and sprinkle with grated cheese.
Put the bread in a preheated 356°F (180 °C) oven to bake for 20 min. for the cheese to turn a golden color.