Thursday, May 2, 2013

Spinach Artichoke Dip Chicken - Delish!

There are times in life when you discover something that is magical. A sale on a pair of shoes, a rerun of your favorite episode of the The Office (the wedding one obviously), an amazingly awesome quick recipe - um yeah - that one especially! 

My blogging friend, Iowa Girl Eats, posted a recipe for Spinach Artichoke Dip Chicken and I was hooked! 

Saute shallots & garlic in a little butter...

Add cream cheese & greek yogurt until it gets melty...

Then add spinach (the recipe calls for frozen - I used fresh - worked fine), artichoke hearts, parmesan & mozzarella cheeses and stir it up!

Earlier I placed chicken tenders in a baking dish and seasoned with salt & pepper - then spread the spinach mixture over the top of the chicken.

Cover with foil and bake - then take the foil off, add cheese and broil for a few minutes until that melts. 

And there you have it - Spinach Artichoke Dip Chicken. 

This was delicious and so quick & easy to make! It made quite a bit - I think next time I would probably cut the recipe in half since Larry doesn't eat leftovers that much. I'm still trying to find the right brand of artichokes - I hate when I bite into one that has that woody texture. 

Iowa Girl Eats has a lot of great recipes and this is just another of them. This is definitely going into the permanent rotation - I just have to remember to buy tortilla chips to go with it! 

Spinach & Artichoke Dip Chicken

Ingredients

1 lb chicken breast
1 T butter
1 shallot, minced
2 cloves garlic, minced
salt & pepper
6 oz 1/3 less fat cream cheese, softened
6 oz plain greek yogurt
10 oz package frozen chopped spinach, thawed & water squeezed out
14 oz can quartered artichoke hearts, drained
1/2 cup grated parmesan, divided
1/2 cup shredded mozzarella, divided

Directions

1. Preheat oven to 400. Cut chicken in half and then season both sides with salt & pepper. Spray a 2 qt baking dish with nonstick spray then place seasoned chicken breasts in the bottom.

2. Melt butter in a large skillet over medium heat then add shallots. Season with salt & pepper then saute until softened (2-3 min). Add garlic then saute for 30 more seconds. Add cream cheese and greek yogurt then stir until smooth. Remove skillet from heat then fold in spinach, artichoke hearts and half the cheeses.

3. Spoon mixture over chicken then smooth and cover with a piece of foil sprayed with nonstick spray. Bake for 20 minutes then remove foil and top with remaining cheeses. Bake for 10 more minutes or until cheese is golden brown and bubbly then let rest for 10 minutes before serving.

Recipe from IowaGirlEats.com.




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