Chicken Florentine

• 4-6 skinless, boneless chicken breast halves
• 1/4 cup butter (light margarine (try less than 1/4)
• 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 ( can sub skim or 1% or combine with half and half)
• 1/2 cup grated Parmesan cheese
• 1-16 oz bag frozen spinach
• 4 ounces fresh mushrooms, sliced
• 1 cup shredded mozzarella cheese
• Optional: 2-3 crisp bacon slices, crumbled or bacon bits to top
(salt and pepper to taste)

Directions
1. Preheat oven to 375 degrees F (175 degrees C). Defrost chicken breast halves in microwave with a little water. Slightly cook them so they cook faster in the oven.
2. Put spinach in a skillet and thaw on med heat. Add small amount of light margarine or spray and add sliced mushrooms to the spinach. Cook until veggies are soft. Layer bottom of 13x9 (or 9x9 if you use less chicken) pan with spinach mixture.
3. Melt the butter or margarine in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with mozzarella cheese.
5. Bake 20 to 25 minutes in oven, until bubbly and lightly browned. Serve with pasta.

(My husband thought it would be good with sun-dried tomatoes. I make another pasta dish with a sun-dried tomato sauce but you could try it with this one.)