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Super Chicken
Ingredients:
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
Method:
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.
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