Ingredients:
For the Chicken:
- 1 tablespoon butter
- 1.5 lb skinless, boneless chicken breast (4 small or 2 large halved)
- Salt to taste
- ¼ teaspoon lemon pepper seasoning
- ¼ teaspoon paprika
For the Creamed Spinach:
- 1 tablespoon vegetable oil
- 10 oz fresh spinach
- 4 garlic cloves, minced
- ⅔ cup half and half
- ⅔ cup shredded mozzarella cheese
Other Ingredients:
- 1 tablespoon vegetable oil
- 4 oz sliced mushrooms
- 4 slices cooked, chopped bacon
- 4 slices Pepper Jack or Monterey Jack cheese with Jalapenos
Preparation:
Preheat your oven to 375°F (190°C). Lightly grease the bottom of a 13×9-inch baking dish.
Season the chicken breasts generously on both sides with salt, lemon pepper seasoning, and a pinch of paprika. Place them flat-side down in the prepared dish and bake for 15-20 minutes.
Creamed Spinach Instructions:
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the spinach and cook for 1-2 minutes, covered, until wilted. Remove from heat, stir in minced garlic and half and half, then bring to a boil. Add shredded mozzarella cheese and stir continuously until melted (about 30 seconds). Reduce heat to a simmer and continue stirring until smooth (about 1 minute). Season with salt to taste and set aside.
Cooking Mushrooms:
In a separate pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add sliced mushrooms and cook for 1-2 minutes until caramelized. Avoid salting to ensure proper caramelization.
Assembling the Dish:
Remove the partially cooked chicken from the oven. Top each breast with creamed spinach, chopped bacon, caramelized mushrooms, and a slice of Pepper Jack cheese. Return to the oven, uncovered, for an additional 15-20 minutes, or until the chicken is fully cooked and juices run clear. Broil for the last 2-4 minutes for a golden crust, watching carefully to avoid burning the cheese.
Serve hot and enjoy this hearty, flavor-packed meal!
