Smothered Chicken with Creamed Spinach Bacon And Mushrooms

Instructions:

1. Preheat the oven to 375 F.
2. Butter the bottom of the baking dish (I used an oval casserole dish measured 13 inches x 9 inches x 4 inches deep).
3. Generously season chicken breasts on both sides with salt, lemon pepper seasoning, and a small amount of paprika.
4. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.

How to make creamed spinach:

1. In the meantime, heat 1 tablespoon vegetable oil in a large skillet on medium heat.
2. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and starts to wilt.
3. Remove from heat.
4. Add minced garlic and half and half.
5. Bring to a boil.
6. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt – about 30 seconds.
7. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach – about 30 seconds or 1 more minute.
8. Season with salt to your taste. Remove from heat.

Cook mushrooms:

1. In a separate pan, heat 1 tablespoon vegetable oil.
2. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until mushrooms caramelize. Do not salt mushrooms or it will prevent caramelization.

Smothered chicken assembly:

1. Remove the chicken breasts from the oven (you baked them for 15-20 minutes).
2. Top each chicken breast with the creamed spinach, chopped cooked bacon, cooked mushrooms, and broken slices of pepper jack cheese.
3. Bake in the oven, uncovered for 15-20 more minutes, until chicken is cooked through, no longer pink in the center, and the juices run clear.
4. Broil for the last 2-4 minutes, if desired, being careful not to burn the cheese on top.