Crustacean Chicken with Mushrooms, Creamed Spinach, and Bacon

4 ounces of sliced mushrooms

Chop and fry four pieces of bacon.

four pieces Cheeses such as Monterey Jack or Pepper Jack accompanied with jalapenos

Methods for Preparing Creamed Spinach, Mushrooms, and Smothered Chicken

Get the oven to 375 degrees Fahrenheit.

I used an oval casserole dish that was 13 inches by 9 inches by 4 inches deep, and I melted some butter into the bottom.

Salt, lemon pepper spice, and a pinch of paprika should be generously applied on both sides of the chicken breasts. After greasing the baking dish, lay the chicken breasts flat side down. Bake at 375 F for 15 to 20 minutes, or until done.

Method for preparing creamed spinach:

Meanwhile, lightly coat a big pan with 1 tablespoon of vegetable oil and set it over medium heat. Toss in the spinach and cover to simmer for about a minute or two, or until the spinach is wilting and fully cooked. Take out of the oven. Combine the half-and-half with minced garlic. Return to a boil. After about 30 seconds of tossing, add the shredded mozzarella cheese and continue cooking on high heat until the cheese begins to melt. After 30 seconds to a minute of continuous stirring, reduce heat to a simmer and continue until spinach is well creamed. Chop some salt and add it to taste. Take out of the oven.

Sauté the mushrooms:

One tablespoon of vegetable oil should be heated in a different pan. Sauté the sliced mushrooms for one or two minutes over medium heat, or until they begin to caramelize. If you want your mushrooms to caramelize, you can't salt them.

Assembling smothered chicken:

After around fifteen to twenty minutes in the oven, take the chicken breasts out. Put some creamed spinach, chopped cooked bacon, sauteed mushrooms, and crumbled pepper jack cheese on top of each chicken breast. The chicken is done when the outside is no longer pink and the juices flow clear; continue baking, uncovered, for another 15 to 20 minutes. If you'd like to broil it for the final two or three minutes, do it carefully so the cheese doesn't burn.