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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:
