Spinach and Artichoke Chicken

One of my favorite appetizers is Spinach and Artichoke dip. Unfortunately, all that delicious, ooey gooey cheesiness at the start of a meal is loaded with calories, saturated fat and sodium. Also, as yummy as it is, it’s not necessarily the best choice for a wholesome, balanced dinner. In that case, we’ve lighten up this classic by rinsing the canned artichoke hearts (to decrease the sodium by up to 41%), loading up with folate-rich spinach and using heart-healthy olive oil, instead of butter. We hope you love this new, easy option for chicken night. Enjoy!

Your first step is to preheat oven to 425 degrees.  Drain and rinse artichoke hearts in a colander. Spread artichokes onto cutting board and run your knife through to break up the larger pieces. Next, peel and mince garlic cloves.

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Heat olive oil on medium heat in a large pan and add garlic and artichoke pieces. After about 2 minutes, add cream cheese, spinach and the first half of Parmesan cheese. Next add black pepper and Italian seasoning.

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While the stove top mixture is melting together, cut chicken breast butterfly-style by placing hand on top of chicken and cutting horizontally without cutting all the way through.

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Open chicken and sprinkle black pepper, paprika, garlic powder and pinch of salt on each. Continue to mix stove top mixture until it is good and melty, about 10 minutes total. Spoon 2 large Tbsp of mixture into each chicken, close them, then add remaining mixture on top of each chicken breasts.

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Top chicken breasts with remaining Parmesan cheese. Cover with foil and bake for 35 minutes. Uncover and cook for additional 5 minutes. Enjoy!!!

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Spinach and Artichoke Chicken

4 servings

 

INGREDIENTS

1 lb chicken breast, typically two large pieces

3c fresh spinach or 2c frozen chopped spinach

1 can artichoke hearts, rinsed and drained

2 oz cream cheese

2 tbsp Olive Oil

½ c shredded Parmesan cheese, divided

2 cloves garlic

½ tsp Italian seasoning (blend of oregano, thyme, sage and rosemary)

½  tsp black pepper, halved

¼ tsp paprika

½ tsp garlic powder

Pinch of salt

 

DIRECTIONS

Preheat oven to 425 degrees.  Drain and rinse artichoke hearts in a colander. Spread artichokes onto cutting board and run your knife through to break up the larger pieces. Next, peel and mince garlic cloves. Heat olive oil on medium heat in a large pan and add garlic and artichokes. After about 2 minutes, add cream cheese, spinach and ¼ cup Parmesan cheese. Next add ¼ tsp black pepper and Italian seasoning. While the stove top mixture is melting together, cut chicken breast butterfly-style by placing hand on top of chicken and cutting horizontally without cutting all the way through. Open chicken and sprinkle ¼ tsp of black pepper, paprika, garlic powder and pinch of salt on each. Continue to mix stove top mixture until it is good and melty, about 10 minutes total. Spoon 2 large Tbsp of mixture into each chicken, close them, then add remaining mixture on top of each chicken breasts.Top chicken with ¼ cup of Parmesan cheese. Cover with foil and bake for 35 minutes. Uncover and cook for additional 5 minutes. Enjoy!!!

SERVING SUGGESTIONS

Try with our simple steamed garlic broccoli or 3-ingredient carrot fries

 

NOURISHING NUTRITION (per serving)

Calorie: 382 calories        Fat (g): 17 g         Saturated Fat (g): 6 g        Sodium (mg): 442 mg        Protein (g):41 g        Carbs (g): 12 g        Fiber (g): 8 g