3 Skinless Chicken Breasts
3 Slices of Bacon, Chopped
1 T. Garlic
½ C. Diced Red and Green Peppers
½ C. Mushrooms
2 C. Fresh Spinach
¼ C. Lemon Juice
½ C. Chicken Broth
4 Ounces Cream Cheese
½ C. Heavy Whipping Cream
- Pound the chicken breasts until they are flat. Cook in skillet with olive oil, for about 6-7 minutes per side and set aside.
- In same skillet, pour 1 T. olive oil to cook bacon. Drain if you prefer—add in garlic, peppers and mushrooms. Add in spinach until slightly wilted with lemon juice and chicken broth. Bring to a slight rolling boil.
- Add in cream cheese and whipping cream. Mix well and until smooth.
- Plate chicken breast on serving plate and spoon vegetable mixture on top!