Chicken Spinach Bacon (Printer-Friendly Layout)
Chicken breasts cooked with creamy spinach, crunchy bacon pieces, and mushrooms, all covered in melted pepper jack.
# Ingredients You'll Need:
→ Chicken
01 -
0.25 teaspoon paprika
02 -
0.25 teaspoon lemon pepper seasoning
03 -
Salt, as much as you like
04 -
680 grams chicken breast, no skin or bones, sliced in half
05 -
1 tablespoon butter, unsalted
→ Creamed Spinach
06 -
80 grams shredded mozzarella cheese
07 -
160 millilitres half-and-half cream
08 -
4 garlic cloves, chopped small
09 -
285 grams fresh spinach leaves
10 -
1 tablespoon vegetable oil
→ Toppings and Assembly
11 -
4 slices Monterey Jack or Pepper Jack with jalapeños
12 -
4 crisp bacon strips, chopped up
13 -
115 grams mushrooms, thinly sliced
14 -
1 tablespoon vegetable oil
# Step-by-Step Instructions:
01 -
Use butter to grease a 33x23-cm dish. Turn the oven to 190°C so it can warm up.
02 -
Lay the chicken flat in your dish. Sprinkle paprika, lemon pepper, and salt on both sides. Pop it in the hot oven for 15–20 minutes.
03 -
Pour 1 tablespoon of your oil into a big pan. Set on medium heat. Toss in all the spinach, cover it up, and in just a couple of minutes it'll shrink down. Drop in the garlic and the half-and-half cream next, let it bubble, then scatter in mozzarella. Stir till it’s all melty and smooth. Taste it—add salt if you want. Set this creamy mix aside.
04 -
Grab another pan, heat 1 tablespoon oil on medium-high. Toss in the mushroom slices. Don’t season them just yet. Let them sizzle 1–2 minutes till they look golden.
05 -
Bring out the chicken. First, pile creamed spinach on each one. Next, cover with mushrooms. Then sprinkle bacon bits. Slip a cheese slice over it all. Slide back in the oven for another 15–20 minutes, until it’s piping hot and the chicken's fully done. Want bubbly browned cheese? Broil 2–4 minutes extra.
# Extra Tips and Tricks:
01 -
Swap in double cream if you want it extra rich. Give it a quick broil at the end for toasty, golden cheese.