Stuffed Chicken and French Onion Soup

Well I may be screwing myself over for my exam on Friday, but cooking is WAY more fun than studying. French onion soup: I'll admit, the french onion soup is store bought. They come in little individualized sized portions and you bake them. It was at 425 for 40 minutes. The soup was alright, obviously not restaurant good because it was frozen... but edible!
Stuffed chicken: Butterfly the chicken. Fry some mushrooms and spinach in some butter until soft. Put the roasted garlic in the chicken, then the mushrooms and spinach, then slices of gruyere cheese. Close the chicken and pin it so it doesn't pop open in the oven. If you want to bread it, as I did, mix some Panko bread crumbs, fresh thyme and s&p and put it on top. Bake at 425 for 20 minutes. The chicken was mmmmmm mmmm good.