Chicken Stuffed with Mushrooms, Creamed Spinach, and Bacon

Creamed Spinach, Bacon, and Mushrooms Encrusted with Smothered Chicken

The chicken:

1/4 cup of butter

1.5 pounds of skinless, boneless chicken breasts (either 4 small breasts or 2 big breasts cut in half)

sea salt

seasoning with half a teaspoon of lemon pepper

paprika, 1/4 teaspoon

Mixed greens:

An ounce of vegetable oil

fresh spinach, 10 ounces

4 minced garlic cloves

one-third cup of vanilla

1 and 1/4 cups of shredded mozzarella cheese

Other Substitutes:

An ounce of vegetable oil

4 ounces of sliced mushrooms

4 pieces of cooked and diced bacon

4 pieces Monterey Jack or Pepper Jack cheese topped with jalapenos

Methods for Preparing Creamed Spinach, Mushrooms, and Smothered Chicken

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:

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