°1.5 pounds boneless, skinless chicken breasts (4 small chicken breasts or 2 large chicken breasts, cut in half)
°¼ teaspoon lemon pepper seasoning
°1 tablespoon butter
°Half a teaspoon of paprika
°1 tablespoon vegetable oil
°4 garlic cloves, minced
°⅔ c shredded mozzarella cheese
°10 ounces fresh spinach
Set up the stove and intensity it to 190°C or 375°F.
Oil a 13″ x 9″ baking dish with dissolved margarine.
Preparing chicken bosoms with salt, paprika, and lemon pepper. Make a point to cover each well.
Organize the marinated chicken bosoms in the pre-arranged baking dish with the greasy side looking down.
Put it in the preheated stove and heat for 20 minutes.
We removing it from the stove and let it rest at room temperature.
To set up the spinach:
Put an enormous skillet on the oven and set it on medium intensity.
Add 1 tablespoon of vegetable oil and let it heat up.
Adding spinach and cook briefly.
Eliminating shriveled spinach to skillet.
In a similar container, add creamer hacked garlic. Mix until very much joined and pass on the combination to bubble.
Add destroyed cheddar and mix until totally softened.
Set the spinach back in the dish, then cook everything for one more moment. Sprinkle salt and pepper for preparing. Eliminate the container from the oven.
To set up the mushrooms:
Put a griddle on the oven and set the intensity to medium.
Add mushroom cuts and saute until delicate and caramelized.
Adding cream spinach, disintegrate bacon, mushrooms, and cheddar on top of each and every chicken bosom.
Set it back in the broiler and heat for an additional 20 minutes.
Cook for around 2 minutes or until cheddar becomes brilliant brown.