Chicken Florentine

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Ingredients:

• 4 skinless, boneless chicken breast halves
• 1/4 cup butter
• 3 teaspoons minced garlic
• 1 tablespoon lemon juice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon Italian seasoning
• 1/2 cup half-and-half
• 1/2 cup grated Parmesan cheese
• 2 (13.5 ounce) cans spinach, drained
• 4 ounces fresh mushrooms, sliced
• 2/3 cup bacon bits
• 2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. Melt the butter in a medium saucepan over medium heat. Saute the spinach, garlic, and mushrooms and then place in bottom of dish.
3. Place the uncooked chicken on top of spinach mixture.
   
4. In a separate bowl combine lemon juice, soup, Italian season, half & half and Parmesan. Spread this sauce on top of the raw chicken and topped it off with real crumbled bacon. Bake uncovered for 25 minutes.
   
5. Remove from oven and topped with 1 cup mozzarella and continued baking for 10 minutes at 350.
   

Notes:
This chicken is AMAZING! Seriously it reminded me of a chicken dish from Olive Garden. It is so moist, yet rich. Instead of using mozzarella, I used Havarti. I just laid small slices directly on the chicken breast. Also, I used fresh spinach versus can. I sauteed about half a bag of spinach. I also used freshly cooked bacon & crumbled it! I also sprinkled a few dry Italian bread crumbs for texture. I would definitely serve this with some angel hair pasta next time around. I promise you that you won't be disappointed with this dish!