°1 tablespoon of butter
°1.5 pounds skinless, boneless chicken breasts (4 small chicken breasts or 2 large chicken breasts, cut in half)
°A teaspoon of lemon and pepper seasoning
°Half a teaspoon of paprika
+Creamed spinach:
°1 tablespoon vegetable oil
°10 ounces of fresh spinach
°4 crushed garlic cloves
°Half a cup and a half
°A quarter cup of grated mozzarella cheese
+other ingredients:
°1 tablespoon vegetable oil
°4 ounces mushrooms, sliced
°4 slices of cooked and minced bacon
°4 slices of pepper jack cheese or monterey jack cheese with jalapenos

*How to Make :

Preheat oven to 375 degrees F.
Butter the bottom of a baking dish (I used a 13" x 9" x 4" oval casserole dish).
Generously season the chicken breasts on both sides with salt, lemon seasoning, pepper, and a small amount of paprika. Place the chicken breasts, flat side down, in the greased baking dish and bake for 15 to 20 minutes at 375 F.
How to make cream of spinach:
Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the spinach and cook for a minute or two just until the spinach is heated through and beginning to wilt. Remove from the fire. Add chopped garlic, half and half. More expensive. Add the shredded mozzarella and continue to stir over high heat until the mozzarella begins to melt -- about 30 seconds. Reduce heat to a simmer and continue to stir until you have a smooth cream of spinach -- about 30 seconds or 1 minute longer. Season it with salt to taste. Remove from the fire.
Cook mushrooms:
In a separate skillet, heat 1 tablespoon of the vegetable oil. Add the sliced mushrooms and cook over medium heat for 1-2 minutes, until the mushrooms are caramelized. Do not salt the mushrooms, or this will prevent them from caramelizing.
Assembling the scrambled chicken:
Remove the chicken breasts from the oven (they have cooked for 15-20 minutes). Top each chicken breast with cream of spinach, chopped cooked bacon, cooked mushrooms, and broken strips of pepper jack cheese. Bake, uncovered, for an additional 15 to 20 minutes, until chicken is cooked through, no longer pink in the center and juices run clear. Grill for the final 2 to 4 minutes, if desired, being careful not to burn the cheese on top.

Enjoy !