1 boneless skinless chicken breast (it was kinda big) - whomp it until it's flat. I put it between two pieces of waxed paper and smashed it with a cast iron pan putting my weight on top of it and smushing.
For the filling:
Heat frying pan and a little oil and add more than 1/2 cup of chopped onion but less than a full cup. Go with what looks good.
Brown the onion and season with salt, pepper and a dash of Garli Garni. Add to the pan 3 cloves of Garlic Festival jalapeño pickled garlic smushed in a garlic press and about 1/3 of a bag of baby spinach torn up into smaller pieces. When spinach is wilted put the mixture on paper towels and cool a little and blot.
In a bowl have ready about 1/2 - 3/4 cup shredded pepper jack cheese. Add the spinach mixture, a small glop of light mayo and a little salt and pepper to this and mix.
Season the pounded chicken with salt and pepper, stuff with the cheese mixture and fold over. hold closed with toothpicks.
Make packet of mushroom gravy and put in small baking dish. Add chicken breast on top of the gravy. Brush with melted butter and sprinkle with buttered cracker crumbs. (I used town house crackers and added them to the butter bowl after brushing the chicken).
Bake at 350 for about 30 minutes.