Artichoke Spinach Baked Chicken
Ingredients:
1 (14-ounce) jar artichoke hearts packed in water
4 ounces cream cheese
8 ounces sour cream
2 cups baby spinach (about 2 ounces)
1 1/2 cups shredded Italian-blend cheese (4 ounces), divided
1 teaspoon Dijon mustard
1 teaspoon garlic powder
2 pounds boneless skinless chicken breasts (about 4)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces cream cheese
8 ounces sour cream
2 cups baby spinach (about 2 ounces)
1 1/2 cups shredded Italian-blend cheese (4 ounces), divided
1 teaspoon Dijon mustard
1 teaspoon garlic powder
2 pounds boneless skinless chicken breasts (about 4)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
Preheat oven to 400°F.
Drain and coarsely chop 1 jar artichoke hearts.
Cube 4 ounces cream cheese and place in a large microwave-safe bowl. Microwave on HIGH until very soft, about 30 seconds.
Add the chopped artichoke hearts, 8 ounces sour cream, 2 cups baby spinach, 1/2 cup of the shredded Italian cheese, 1 teaspoon Dijon mustard, and 1 teaspoon garlic powder, and stir to combine.
Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.
Place the chicken breasts in a baking dish large enough to fit them in a single layer and season all over with 1 teaspoon kosher salt and 1/4 freshly ground black pepper. Spread the spinach-artichoke mixture over the chicken in an even layer.
Bake until the chicken is cooked through and registers 165°F on an instant-read thermometer, 20 to 25 minutes.
Remove the baking dish from the oven. Heat the oven to broil. Sprinkle the chicken with the remaining 1 cup shredded Italian cheese. Broil until the cheese is melted and lightly browned, 3 to 4 minutes.
Drain and coarsely chop 1 jar artichoke hearts.
Cube 4 ounces cream cheese and place in a large microwave-safe bowl. Microwave on HIGH until very soft, about 30 seconds.
Add the chopped artichoke hearts, 8 ounces sour cream, 2 cups baby spinach, 1/2 cup of the shredded Italian cheese, 1 teaspoon Dijon mustard, and 1 teaspoon garlic powder, and stir to combine.
Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.
Place the chicken breasts in a baking dish large enough to fit them in a single layer and season all over with 1 teaspoon kosher salt and 1/4 freshly ground black pepper. Spread the spinach-artichoke mixture over the chicken in an even layer.
Bake until the chicken is cooked through and registers 165°F on an instant-read thermometer, 20 to 25 minutes.
Remove the baking dish from the oven. Heat the oven to broil. Sprinkle the chicken with the remaining 1 cup shredded Italian cheese. Broil until the cheese is melted and lightly browned, 3 to 4 minutes.
Notes:
Artichoke dip as a main dish!
If you can't find Italian blend cheese, a mixture of gruyere, mozzarella and parmesan works just as well. If you can't find gruyere, then you need to think about the life choices you've made that led you to live in the forest like an enchanted bear.
Frozen spinach can be used if you must, but be sure to thaw it thoroughly and squeeze as much water out of it as possible.
Fresh artichoke hearts are wonderful, but not everyone lives near the valley with the largest source of artichokes in the country, like I do. Maybe meditate on the note above about the gruyere? Never mind. Get the jar. It's much easier to work with anyway.
If you can't find Italian blend cheese, a mixture of gruyere, mozzarella and parmesan works just as well. If you can't find gruyere, then you need to think about the life choices you've made that led you to live in the forest like an enchanted bear.
Frozen spinach can be used if you must, but be sure to thaw it thoroughly and squeeze as much water out of it as possible.
Fresh artichoke hearts are wonderful, but not everyone lives near the valley with the largest source of artichokes in the country, like I do. Maybe meditate on the note above about the gruyere? Never mind. Get the jar. It's much easier to work with anyway.