Cook the slices of bacon in a large skillet on medium to high heat until crispy. Remove bacon strips, drain on paper towel, and set aside. Cook chicken in bacon drippings on medium heat, until golden brown. Remove, drain on paper towel, and set aside. Slice onion, garlic cloves, and portabella mushrooms. Cook together in bacon drippings, on medium, to high heat, until tender and caramel in color. Remove and set aside in a bowl.
In same skillet, arrange cooked chicken breast, salt to taste, topping with 2 slices cooked bacon on each breast. Pile the onion, garlic, and mushrooms on top. Add the bunch of fresh spinach, covering the entire pan of chicken arrangement. Place lid on top of skillet and steam on low heat until spinach is limp, but still bright in color. Remove lid. Add 1 slice cheddar cheese for each chicken breast, replace lid until cheese is melted. Remove from heat.
Using spatula, place each individual chicken breast on top of toasted French bread on each serving plate.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.