SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS

 

 You will need:

Chicken:

1.5-pound chicken breast skinless, boneless (4 small chicken breast or 2 large chicken breasts, halved)

¼ tsp lemon pepper seasoning

1 tbsp butter

¼ tsp paprika

salt

Creamed spinach:

1 tbsp vegetable oil

4 garlic cloves minced

⅔ c mozzarella cheese shredded

⅔ c half and half

10 ounces spinach fresh

4 slices bacon cooked, chopped

4 slices Pepper Jack cheese or Monterey Jack Cheese with Jalapenos

1 tbsp vegetable oil

4 ounces mushrooms sliced

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Brush with melted butter a 13×9-inch baking dish.

Season the chicken breasts, with salt, paprika, and lemon pepper. Make sure to coat each well.

Arrange the seasoned chicken breasts into the prepared baking dish with the fatty part facing down.

Place it inside the preheated oven and bake for about 20 minutes.

Remove from the oven and let it rest at room temperature.

For the Creamed Spinach:

Place a large skillet on the stove and turn the heat to medium.

Add 1 tbsp of vegetable oil and allow it to become hot.

Add the spinach and cook for about a minute.

Remove the wilted spinach from the skillet.

In the same skillet, add half & half and minced garlic. Stir until well mixed and allow the mixture to boil.

Add the shredded cheese, then stir until melted completely.

Put the spinach back to the skillet, then cook everything for one more minute. Sprinkle salt and pepper to season. Remove the skillet from the stove.

For the Mushrooms:

Place a pan on the stove and turn the heat to medium.

Add 1 tbsp of vegetable oil and allow it to become hot.

Add the mushroom slices and sauté until soft and caramelized.

To Assemble:

Add creamed spinach, crumbled bacon, mushrooms, and cheese on top of each chicken breast.

Put them back inside the oven and bake for another 20 minutes.

Broil for about 2 minutes or until the cheese turns golden brown.

Serve and enjoy!