Inspired by spinach and artichoke dip, this creamy cheese topping was created to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal.
Spinach and Artichoke Chicken
Active Time: 20 minutes Total Time: 20 minutes
Serves 4- 1 (10-ounce) package frozen spinach, thawed
- 1/2 cup chopped canned artichoke hearts, rinsed
- 1/2 cup shredded Monterey Jack cheese
- 2 ounces reduced-fat cream cheese, softened
- 2 tablespoons mayonnaise
- 1 pound chicken cutlets
- 1/2 teaspoon ground pepper
- 1/8 teaspoon salt
- 2 tablespoons extra-virgin olive oil
Preheat broiler to high.
Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese, and mayonnaise. Stir to combine.
Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. Flip and cook for 1 minute more.
Top the chicken with the spinach mixture. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165 degrees F and the topping is bubbly, 2 to 3 minutes.
Recipe nutrition per serving: 366 Calories, Total Fat: 23 g, Saturated Fat: 7 g, Cholesterol: 108 mg, Carbohydrates: 6 g, Fiber: 3 g, Total Sugars: 1 g, Protein: 33 g, Sodium: 449 mg, Vitamin A: 8635 IU.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at EatingWell.com. Copyright 2022 Meredith Corporation. Distributed by Tribune Content Agency, LLC.
