Mushroom Spinach Grilled Chicken Sandwich

• 8 whole Baby Portabella Mushrooms
• 6 slices Thick-cut Peppered Bacon, Cut In Half
• 1 whole Boneless Skinless Chicken Breast
• Emeril's Original Essence Seasoning
• 1 Tablespoon Salted Butter
• 1 clove Garlic, Minced
• Garlic Salt, to taste
• 2 slices Pepperjack Cheese
• 2 whole Oroweat 100% Whole Wheat Sandwich Thins
• Organic Baby Spinach

1. Wash and slice mushrooms.
2. Set aside.
3. Cook bacon in a skillet on medium heat to desired crispness.
4. Set aside on paper-towel-lined plate.
5. Slice chicken breast into strips.
6. Sprinkle with Emerils seasoning (I coat mine in the stuff).
7. Heat a nonstick skillet on medium heat.
8. Add seasoned chicken.
9. Cook until no longer pink.
10. While chicken is cooking, drain ALMOST all of the bacon grease from the skillet.
11. Heat on medium heat, adding butter.
12. Add minced garlic (I use the jar to save time).
13. Slightly brown the garlic, then add the sliced mushrooms.
14. Stir to coat in the butter mixture.
15. Season with garlic salt (be careful not to use too much- just a little sprinkle is fine).
16. To assemble the sandwich, toast sandwich thins in the toaster.
17. Top one slice with pepperjack cheese, chicken, bacon, and mushrooms.
18. Add as much baby spinach as youd like.
19. Top with the other half of the sandwich thin and enjoy!

mushrooms, bacon, chicken, butter, clove garlic, garlic, pepperjack cheese, whole oroweat, spinach

Taken from tastykitchen.com/recipes/main-courses/mushroom-spinach-grilled-chicken-sandwich/ (may not work)