Preheat the oven to 180⁰C

Butter the bottom of the baking dish (I used an oval casserole dish measured 33x20x10cm

Generously season chicken breasts on both sides with salt, lemon pepper seasoning and a small amount of paprika. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 180⁰C

How to make creamed spinach: In the meantime, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and starts to wilt. Remove from heat. Add minced garlic and half and half. Bring to a boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minute. Season with salt to your taste. Remove from heat.

Cook mushrooms: In a separate pan, heat 1 tablespoon vegetable oil. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until the mushrooms caramelize. Do not salt mushrooms or it will prevent the caramelization.

Smothered chicken assembly: Remove the chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with the creamed spinach, chopped cooked bacon, cooked mushrooms, and broken slices of Pepper Jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until the chicken is cooked through, no longer pink in the center, and the juices run clear. Grill for the last 2-4 minutes, if desired, being careful not to burn the cheese on top.