Chicken:
1 tablespoon butter (for greasing)
1.5 pounds skinless, boneless chicken breasts (4 small or 2 large breasts, halved)
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon paprika
Salt, to taste
Creamed Spinach:
1 tablespoon vegetable oil
10 ounces fresh spinach
4 cloves garlic, minced
2/3 cup half-and-half
2/3 cup mozzarella cheese, shredded
Mushrooms and Toppings:
1 tablespoon vegetable oil
4 ounces mushrooms, sliced
4 slices bacon, cooked and chopped
4 slices Pepper Jack cheese (or Monterey Jack with jalapeños)
Instructions :
1. Prepare the Oven and Baking Dish
Preheat the oven to 375°F.
Grease the bottom of a 13×9-inch baking dish with butter.
2. Prepare the Chicken
Season the chicken breasts on both sides with salt, lemon pepper seasoning, and paprika.
Place the chicken flat-side down in the prepared baking dish.
Bake in the preheated oven for 15-20 minutes to partially cook the chicken.
3. Prepare the Creamed Spinach
While the chicken is baking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the fresh spinach, cover, and cook for 1-2 minutes until the spinach wilts.
Remove the cover, add the minced garlic, and pour in the half-and-half. Bring to a boil.
Stir in the shredded mozzarella cheese, cooking for about 30 seconds until the cheese melts into a creamy sauce.
Lower the heat, stir until smooth and creamy, and season with salt to taste. Set aside.
4. Prepare the Mushrooms
In a separate skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the sliced mushrooms and cook for 1-2 minutes, stirring occasionally, until they are caramelized. Avoid salting to ensure proper browning.
5. Assemble and Bake
ADVERTISEMENT
