Recipes

[LuvAutumn]

One of my daughter's favorites!

4 boneless skinless chicken breasts

12 slices hickory bacon strips

4 medium portabella mushrooms

1 large white onion

sea salt

1 bundle fresh leaf spinach

4 cloves fresh garlic

4 thick slices cheddar cheese

4 slices toasted French bread

Cook slices of bacon in a large skillet on medium to high heat until crispy. Remove bacon strips, drain on paper towel and set aside. Cook chicken in bacon drippings on medium heat, until golden brown and cooked through. Remove, drain on paper towel and set aside.

Slice onion, garlic cloves, and portabella mushrooms. Cook together in bacon drippings on medium to high heat, until tender and caramel in color. Remove and set aside in a bowl.

In same skillet, arrange cooked chicken breasts and salt to taste. Top with 2 slices cooked bacon on each breast. Pile the onion, garlic and mushrooms on top.

Add the bunch of fresh spinach, covering the entire pan of chicken arrangement. Place lid on top of skillet and steep on low heat until spinach is limp, but still bright in color. Remove lid.

Place 1 slice of cheddar cheese on top and replace lid until cheese is melted.

Remove from heat. Using a spatula, place each chicken breast on top of toasted french bread slice. (Optional of course!)

Crush remaining bacon strips and sprinkle on top of each breast.

Serve with a cold pasta dish or vegetable dish!