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.
Spinach & Artichoke Dip Chicken
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
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.