Chicken Stuffed with Mushrooms, Creamed Spinach, and Bacon

The oven should be preheated at 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.

Creamed spinach recipe:

Meanwhile, place a large pan over medium heat and add 1 tablespoon of vegetable oil. Cook, covered, for just a minute or two to heat the spinach until it begins to wilt, then add the spinach. Take off the stove. Combine the half-and-half with minced garlic. Heat till boiling. After approximately 30 seconds of tossing, add the shredded mozzarella cheese and continue cooking on high heat until the cheese begins to melt. Bring to a boil, then reduce heat to simmer and whisk constantly for 30 seconds to a minute more, or until spinach is well creamed. Chop some salt and add it to taste. Take off the stove.

Sauté the mushrooms:

Warm up a tablespoon of vegetable oil in an other pan. Sauté the sliced mushrooms for one or two minutes over medium heat, or until they begin to caramelize. To avoid watery caramelization, don’t salt the mushrooms.

Assembly of smothered chickens:

After around fifteen to twenty minutes in the oven, take the chicken breasts out. Divide the creamed spinach among the chicken breasts and top with chopped cooked bacon, cooked mushrooms, and broken pepper jack cheese. 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 preferred, broil for the final two to four minutes, taking care not to burn the cheese on top.