Wash and pat dry the chicken breasts. Season on both sides with salt, pepper, and the chicken seasoning. Place them in a larger skillet with 2 tbsp of Ghee and fry on both sides. Now place the chicken breasts in a baking dish and set aside. Slice the cleaned mushrooms and sauté for a while using the skillet that you just used for the chicken. Then lay the mushrooms on the chicken, season with salt and cumin. Sprinkle with grated cheese and bake in a preheated oven at 360° F for 30 minutes. Then add sour cream in the baking dish and bake for another 15 minutes.
Dough: Mix all ingredients except for the sour cream. Add it only if needed. Split the dough in half and keep one half in the fridge and the other in the freezer.
Filling: Mix the ingredients until smooth.
Take the dough out of the fridge.
Grease the baking pan (10”x14”) and sprinkle it with all purpose flour.
Spread the dough onto the pan.
Layer the filling on top of the dough.
Take the other dough out of the freezer and grate it against the large slicing holes on your grater. Sprinkle the grated dough over the filling.
Place the baking pan in the preheated oven (400° F) and bake it for about 20-30 mins.
