Smothered Chicken with Creamed Spinach Bacon And Mushrooms

Methods for Preparing Creamed Spinach, Mushrooms, and Smothered Chicken
Warm the oven up to 375 degrees Fahrenheit.

Melt some butter in the bottom of a 13x9x4-inch oval casserole dish; I used this one.

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.

Mastering the art of creamed spinach:
Meanwhile, lightly coat a big pan with 1 tablespoon of vegetable oil and set it over medium heat. Cover and simmer the spinach for about a minute or two, or until it wilts and is cooked through. Take off the stove. Combine with half & half and chopped 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. Bring to a boil, then reduce heat to simmer and whisk constantly for 30 seconds to a minute longer, or until spinach is well creamed. Add salt according to your preference. Take off the stove.

Sauté the mushrooms:

One tablespoon of vegetable oil should be heated in a different pan. Toss in the sliced mushrooms and caramelize them over medium-high heat, about one to two minutes. If you want your mushrooms to caramelize, you can’t salt them.

Assembly of smothered chickens:

After baking for 15 to 20 minutes, take the chicken breasts out of the oven. Serve a dollop of creamed spinach on each chicken breast. Garnish with chopped cooked bacon, sauteed mushrooms, and broken pepper jack cheese. Continue baking, uncovered, for another 15 to 20 minutes, or until chicken is opaque throughout, fluids run clear, and center is no longer pink. If you’d like to broil it for the final two or three minutes, do it carefully so the cheese doesn’t burn.