Ingredients
4
4 servings
- •0.5 (10 ounce) package frozen spinach
- •1 (4 ounce) package cream cheese, softened
- •0.5 (14 ounce) can quartered artichoke hearts, drained and chopped
- •0.25 cup shredded Parmesan cheese
- •0.25 cup mayonnaise
- •0.5 teaspoon garlic powder
- •0.5 teaspoon salt
- •4 (8 ounce) boneless, skinless chicken breasts
- •salt and pepper to taste
- •1 tablespoon olive oil
- •0.5 cup shredded mozzarella cheese
Instructions
- Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
- Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
- Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.
Nutritional Facts
Per 4 servings
- Calories: 554
- Carbohydrate: 5g
- Fat: 33g
- Fiber: 1g
- Protein: 56g
- Sugar: 1g
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