Four chicken breast
3 oz of cream cheese
Half pint of mushrooms
1/2 cup diced onions
2 cloves of garlic
1/2 cup cooked Einkorn
4 swiss cheese slices
4 Tbsp each of mayo, sesame seeds, and parmesan cheese.
Preheat your oven to 375f
Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Cover each breast with parchment paper or cling wrap and pound the chicken out until it is the same thickness all over. Season with salt and pepper.
Next, saute the mushroom and onions. Once they become fragrant, add in your chopped garlic. Season with salt and pepper. Once the veggies are tender, turn the heat down to low. Add in the cream cheese and Einkorn.
To stuff your chicken breast, I like to cut the swiss slices in half. Alternate cheese, stuffing, cheese into your chicken.
In a small bowl, combine the mayo, sesame seeds, and parmesan cheese. Spread evenly over each breast.
Pop into an oven that has been preheated to 375. Let bake for 20 mins and then take a peek. You want the delicious topping to be turning golden brown.
When browned, remove it from the oven and let rest for 5 minutes before you dig it.