Preheat the oven to 375 degrees Fahrenheit.

Using butter, grease the bottom of a baking dish measuring approximately 13 inches by 9 inches by 4 inches.

Season the chicken breasts on both sides with an adequate amount of salt, along with the lemon pepper seasoning and paprika.

Place the chicken breasts flat side down in the prepared baking dish.

Bake in the preheated oven for 15-20 minutes.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.

Add the spinach and cover, cooking for 1-2 minutes until the spinach is heated through and begins to wilt.

Remove from heat and incorporate the minced garlic and half-and-half, bringing the mixture to a boil.

Add the shredded mozzarella cheese and stir vigorously on high heat until the cheese begins to melt, approximately 30 seconds.

Reduce the heat to a simmer and continue stirring until the mixture is smooth and creamy, seasoning with salt to taste.

Remove from heat.

In a separate skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the sliced mushrooms and cook for 1-2 minutes until they begin to caramelize. Avoid salting the mushrooms to ensure proper caramelization.

Remove the partially cooked chicken from the oven.

Top each chicken breast with an even layer of the prepared creamed spinach, followed by the chopped cooked bacon, and the caramelized mushrooms.

Place a slice of Pepper Jack cheese over each chicken breast.

Return to the oven and bake, uncovered, for an additional 15-20 minutes, or until the chicken is thoroughly cooked and no longer pink in the center, with juices running clear.

Optionally, broil for the last 2-4 minutes to brown the cheese topping, monitoring closely to prevent burning.