1Cook slices of bacon in large skillet on medium to high heat, until crispy. Remove bacon strips, drain on paper towel and set aside.
2Cook chicken in bacon drippings on medium heat, until golden brown. Remove, drain on paper towel and set aside.
3Slice 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 bowl.
4In 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 steep on low heat until spinach is limp, but still bright in color.
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.