• Preheat the oven to 350 °F (180 °C).

Preparing the chicken

• Start with nicely seasoning the chicken breasts with salt, pepper, and garlic powder and leaving them to sit for at least an hour to marinate nicely.
• Heat the oil in a nonstick grill pan and grill the breasts on medium-high heat for a couple of minutes on each side. Watch out not to grill it for too short because it would be raw inside or too long because it will just dry put.

Mushroom sauce

• In the meantime, dissolve half of the pork bouillon cube in one cup of hot water. Put the mixture aside.
• Cut the mushrooms into slices and then put them in the same oil where you grilled your chicken breasts. Turn up the heat a bit, season them with a pinch of salt, stir them, and let them saute for about 8 minutes.
• Once they turn brownish, pour half of the pork bouillon mixture and bring it to a boil. Put the cornstarch in the rest of the pork bouillon to melt nicely, and then pour that mixture into the mushroom sauce. Once the sauce thickens, it is done

Finishing up

• Place the baking paper in the casserole dish and place the chicken breasts. On top of each chicken breast, put a slice of cheese and bake everything in the oven for 5 minutes until the cheese melts nicely.
• Once done, place the breasts on the place and pour 2 tbsp of mushroom sauce on top. Sprinkle a bit of parsley, grate some hard cheese on top, and enjoy!