MUSHROOMS AND CREAMED SPINACH BACON SMOTHERED CHICKEN

One tablespoons vegetable oil

4 ounce sliced mushrooms

4 chopped, cooked pieces of bacon

Four slices Monterey Jack cheese or pepper Jack cheese with Jalapeño.

Making Smothered Chicken with Bacon, Mushroom and Creamed Spinach

Turn the oven 375 F preheat.

Using an oval casserole dish 13 inches by 9 inches x 4 inches deep, butter the bottom of the baking dish.

Season chicken breasts generously on both sides with salt, lemon pepper, a little paprika. Lay the chicken breasts, flat side down, onto the prepared baking dish and bake for 15 to 20 minutes at 375 F.

Guide: Directions

In the mean time, in a big pan set on medium heat, heat one tablespoon vegetable oil. Cook covered, about one or two minutes, until the spinach is well cooked through and starts to wilt. Take off of the stove. Add half and half then chopped garlic. Come to boil. Add shredded mozzarella cheese and keep stirring, over high heat, until mozzarella cheese melts—about thirty seconds. About 30 seconds or one more minute, decrease heat to simmer and keep stirring until you have a lovely, smooth creamed spinach. Taste the season with salt to suit you. Take off from the heat.

Create mushrooms:

Heat one tablespoons vegetable oil in another pan separately. Sliced mushrooms should be added and cooked on high-medium heat for one to two minutes until caramelize. Do not salt mushrooms; this will stop caramelization.

A smothered chicken assembly:

Take the chicken breasts out of the oven—you roasted them for fifteen to twenty minutes. Top every chicken breast with chopped cooked bacon, creamed spinach, sauteed mushrooms, broken pieces of pepper jack cheese. Cook chicken through, no longer pink in the middle, and the juices run clear by baking in the oven uncovered for 15 to 20 more minutes. If wanted, broil for the final two to four minutes, taking cautious not to burn the cheese on top.

Love!