1. Cut the chicken breast down the side lengthwise and season with the chicken bouillon and garlic powder to taste. Allow it to rest for about 15 minutes so that it can reach room temperature.

2. While the chicken is resting, prep your onions and mushrooms by chopping them and setting them to the side. Shred your cheese with a cheese grater or chop into thin pieces.

3. Preheat the oven to 375℉. Begin to cook the chicken in a pan set to medium-high heat for roughly 3 minutes on each side. Use a 50/50 blend of ½ tablespoon olive oil and ½ tablespoon butter per batch to sear it in.

4. Time will vary based on how thin you sliced your chicken, but you will want an internal temperature of 160℉ as it will be going into the oven. Make sure the chicken is a golden brown color.

5. Allow chicken to cool on a resting plate for a minimum of 5 minutes.

6. While cooling, sauté the mushrooms and sliced onions with a pinch of bouillon and garlic powder for 2-3 minutes. When almost finished, give it a splash of white wine vinegar for flavor. This will be used to top the chicken.

7. Line a baking sheet with parchment paper or aluminum foil and place the cooked chicken breasts at least 1 inch apart. Top with the sautéed mushrooms and caramelized onions followed by the shredded cheese.

8. Place in the oven and allow to cook for 10 minutes, or until cheese is completely melted. Remove from oven and allow to cool for at least 5-10 minutes.

9. Serve with side of choice. Enjoy!