Prep time:
Cook time:
Total time:
Ingredients
- 6 boneless chicken breasts
- 1 teaspoon olive oil
- 2 garlic cloves minced
- One, 5 ounce bag, washed baby spinach
- One, 14 ounce can, artichoke hearts packed in water, well drained, chopped
- ⅓ cup Fage Greek yogurt
- 2 teaspoons Hellmann's Mayonnaise
- ⅓ cup grated Parmesan or Romano cheese
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flake
Instructions
- Preheat oven to 400 degrees.
- To ensure your chicken is 'Bariatric tender', center a piece of wax paper or plastic wrap over each piece of chicken and give a couple of whacks to the thick end using the flat side of a meat mallet or bottom of a small heavy saucepan. This creates a more even thickness that retains juiciness as you won't be overcooking the thin side so the thick side is done.
- Arrange chicken in a shallow baking dish, season with salt and pepper. Roast until just cooked through, 10 to 12 minutes per and remove from oven.
- Heat olive oil in a small skillet, sauté garlic and baby spinach until wilted and liquid has evaporated, 2 to 3 minutes. Remove from heat and stir in the artichokes, yogurt, mayonnaise, cheese, salt, pepper and red pepper flakes in a small bowl until creamy and well combined.
- Turn broiler to 450 degrees. Using two spoons top each chicken breast with a portion of the Artichoke Spinach Dip. (I use about half for the chicken and remaining half to top another meal.)
- Return to oven and broil until the mixture melts over the chicken and edges brown, 6 to 8 minutes. Slice and serve immediately
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