Chicken Breasts smothered in Creamy mushrooms, Spinach, and Bacon - Recipe -
Drop Dead Delicious! And don’t forget to count the calories! 
Chicken Breasts smothered in Creamy mushrooms, Spinach, and Bacon - Recipe -
Drop Dead Delicious! And don’t forget to count the calories!
Notes:
You may use any cheese of your choice to top your chicken which may be embedded with thinly sliced rings of Jalapenos, and if taken straight from the freezer they slice neatly - store them unblanched in the freezer.
A topping of Mozzarella and bits of cheddar is also great, however, Mozzarella is a MUST for your creamed spinach.
When using chicken schmaltz (fat) you may include some of your chicken stock within but then go light on the seasoning.
I used a 1 kg package consisting of 35 % brine to 750 g weight in fillets after draining.
Chef Tip: I grill directly in my wok , by placing the halogen oven's-grill-head, directly onto its extender ring, which fits perfectly onto the inner sidewalls, of a 5-liter wok, which doubles up as a mini oven, which saves me loads of electricity!
INGREDIENTS:
Chicken:
40 g oil – OR – 40 g schmaltz + 40 g of its stock within (to fry chicken)
2 pinches black or cayenne pepper – Just a very light sprinkle (Optional)
700 – 800 g Chicken Breasts or tenders (pre-marinated)
Salt to taste
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Creamed Spinach:
4 garlic cloves, crushed
15 ml chicken schmaltz OR half butter to oil to cook spinach – I used 46 g schmaltz to which I included a bit of stock
1 onion (small), finely chopped + extra 42 g schmaltz
2 bunches of spinach, stems and thick veins removed – Cut out with a knife or kitchen scissors
84 g / ml milk
84 g / ml cream
167 ml mozzarella cheese, grated – 250 ml cup heaped = 114 g mozzarella cheese
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Mushrooms and bacon:
15 g chicken schmaltz
125 g mushrooms, sliced
90 g or 4 slices of bacon, cooked and chopped or finely diced
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Cheese Topping:
210 g Mozzarella or Cheddar or Monterey Jack Cheese – Your choice
METHOD:
Preheat the wok or oven to (375 F).
Add half the butter schmaltz mixture to a saucepan or a 5-liter wok. When melted, add your seasoning and toss in your whole chicken fillets, and stir-fry until just slightly pink in the center. Remove, and place in a buttered oven pan or wok.
Add fresh cloves of garlic to the pan or wok and crush with a light sprinkling of salt. Remove.
Add fat to the pan and when sizzling, toss in your onions and saute until translucent. Add your chopped spinach to your onions and stir-fry on low – medium heat until just wilted – NO more! – Remove Spinach and onions. Set aside.
Add your crushed garlic
Add minced garlic together with your milk and cream. Bring to a boil. Add grated mozzarella cheese, stirring constantly on high until mozzarella melts – about 30 seconds. Reduce heat and simmer, stirring until you have a smooth creamed spinach – a further 30 seconds to a minute. Season with salt to taste and some optional nutmeg if you wish. Remove from heat.
In another saucepan, heat 15 ml of fat or vegetable oil. Add sliced mushrooms and saute on medium-high for 1-2 minutes, or until mushrooms caramelize - do not salt as this will prevent them from caramelizing. Remove and set aside.
To Serve:
Top each chicken breast with the creamed spinach, chopped cooked bacon and mushrooms, and grated pepper jack or cheddar cheese or half mozzarella to cheddar if you prefer. You may embed finely sliced (from frozen) jalapenos into your cheese topping if wished.
Bake in the oven, or with the halogen extender ring resting on the inner walls of your wok – fitting on your halogen oven's element head, and grill until your cheese is melted.
– Enjoy!