Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken breasts (4 small or 2 large, halved)

• 1 tablespoon butter for greasing

• Salt to taste

• ¼ teaspoon lemon pepper seasoning

• ¼ teaspoon paprika

For the Creamed Spinach

• 1 tablespoon vegetable oil

• 10 ounces fresh spinach

• 4 cloves garlic, minced

• ⅔ cup half-and-half

• ⅔ cup mozzarella cheese, shredded

Additional Components

• 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

Prepare the Oven and Chicken

Preheat the oven to 375°F and grease a 13x9x4-inch baking dish with butter. Season chicken breasts thoroughly on both sides with salt, lemon pepper seasoning, and paprika. Place chicken flat-side down in the prepared baking dish and bake for 15-20 minutes to partially cook.

Make the Creamed Spinach

While chicken bakes, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add spinach and cover, cooking for 1-2 minutes until it begins to wilt. Remove from heat and incorporate minced garlic and half-and-half, bringing the mixture to a boil. Add shredded mozzarella and stir vigorously on high heat until cheese begins to melt, approximately 30 seconds. Reduce heat to simmer and continue stirring until smooth and creamy, seasoning with salt to taste.

Prepare the Mushrooms

In a separate skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add sliced mushrooms and cook for 1-2 minutes until they begin to caramelize – avoid salting them to ensure proper caramelization.

Assemble and Finish

Remove the partially cooked chicken from the oven. Top each chicken breast with an even layer of creamed spinach, followed by chopped cooked bacon and caramelized mushrooms. Place a slice of Pepper Jack cheese over each chicken breast. Return to oven and bake uncovered for an additional 15-20 minutes, until chicken is thoroughly cooked and no longer pink in the center with clear juices.