Olive oil, measure one tablespoon
4 ounces sliced mushrooms
Chop and fry four pieces of bacon
Four pieces of cheese such as Monterey Jack or Pepper Jack with jalapenos
Creamed Spinach, Mushroom, and Smothered Chicken Method
Prepare the oven to 375 degrees Fahrenheit.
I used a 13-inch by 9-inch by 4-inch deep oval casserole dish and melted butter in the bottom.
Gently apply salt, lemon pepper, and a pinch of paprika to both sides of the chicken breasts. After greasing the baking dish, place the chicken breasts flat-side down. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until cooked through.
Creamed Spinach Soup Method:
Meanwhile, lightly coat a large skillet with 1 tablespoon of vegetable oil and place over medium heat. Stir in the spinach and simmer, covered, for about a minute or two, or until the spinach is wilted and completely cooked. Remove from the oven. Mix the half-and-half with the minced garlic. Return to a boil. After about 30 seconds of stirring, add the shredded mozzarella cheese and continue cooking over high heat until the cheese begins to melt. After 30 seconds to a minute of continuous stirring, reduce the heat and simmer until the spinach is nice and creamy. Chop and add salt to taste. Remove from the oven.
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