- 4 skinless chicken breast fillets
- 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 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. 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 bowl. In same skillet, arrange cooked chicken breast, salt to taste, topping 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. Add 1 slice cheddar cheese for each chicken breast, replace lid until cheese is melted. Remove from heat. Using spatulla, place each individual chicken breast on top of toasted french bread on each serving plate. Crush remaining bacon strips and sprinkle on top of each breast. Serve hot with a side salad or cold pasta/veggie dish.
Notes: This whole dish takes less than 30 minutes, is beautiful, and tastes incredible.