Smothered Chicken with Creamed Spinach, Bacon and Mushrooms

Ingredients:

Chicken:
1 tablespoon butter
4 small chicken breasts, or 2 large chicken breasts, halved
Salt
Lemon Pepper seasoning
Paprika

Creamed Spinach:
1 tablespoon olive oil
10 oz fresh spinach
4 garlic cloves, minced
? Cup half and half cream
? Cup mozzarella cheese, shredded

Other Ingredients:
1 tablespoon olive oil
4 oz sliced mushrooms
4 slices bacon, cooked, chopped
4 slices Pepper Jack cheese

Instructions:
• Preheat the oven to 375F.
• Butter the bottom of a baking or casserole dish (measuring approximately 13” x 9”).
• Generously season chicken breasts on both sides with salt, lemon pepper seasoning and a small amount of paprika. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15 – 20 minutes.
• While the chicken is cooking, heat 1 tbsp oil in a large skillet on a medium heat. Add the spinach and cook for 1 -2 minutes, covered, until the spinach is thoroughly heated through and starting to wilt. Add minced garlic and the half and half cream. Bring to the boil. Add the shredded mozzarella cheese and keep stirring, on high heat, until the cheese starts to melt – about 30 seconds. Reduce the heat to simmer and keep stirring until you have a nice smooth creamed spinach, about 1 more minute. Season with salt and pepper to taste.
• In a separate pan, heat the other tbsp of oil. Add the sliced mushrooms and cook on high-medium heat for 1-2 minutes until the mushrooms caramelize. Do not salt the mushrooms, or it will prevent the caramelization.
• Remove the chicken breasts from the oven (you baked them for 15 – 20 minutes). Top each chicken breast with creamed spinach, chopped cooked bacon, cooked mushrooms and slices of Pepper Jack cheese. Bake in the oven, uncovered for 15 – 20 more minutes, until the chicken is cooked though. Broil for the last 2 – 4 minutes if desired.

Makes 4 servings; count each serving as 4 proteins and 4 fats.

Recipe courtesy of juliasalbum.com