Ingredients
Units
Scale
- 2 chicken boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 cup artichokes from a jar
- 6.5 oz Spinach & Artichoke Soft Spread (I used Alouette)
- 4 cups chopped fresh spinach
- 1/2 cup shredded Mozzarella
- 1/2 cup shredded Parmesan
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F.
- Take each piece of chicken and slice each chicken breast in half, lengthwise to create thinner chicken breasts. Sprinkle all sides of the chicken with salt and pepper.
- Add the oil to an oven-proof skillet. Pan-fry each chicken breast, about 2-3 minutes per side or until they just begin to brown.
- While the chicken is cooking, mix together the Allouette, cheese, diced artichokes and chopped spinach
- Spread the mixture over the chicken and add additional cheese, if desired
- Bake the chicken in the oven for about 15 minutes or until the thickest part of the chicken breast registers 165 degrees F. Turn on the broiler and broil the dish until the cheese begins to bubble.
Notes
- be careful when removing the dish as the handle will be hot
- you can always transfer the dish to a separate oven-proof dish - you will just has 2 dishes instead of one!
- see post for substitutions
- Prep Time: 5
- Cook Time: 15
- Category: Main Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 0.5
- Fat: 21.3
- Carbohydrates: 4
- Fiber: 1
- Protein: 44.7
