Maura's Spinach and Artichoke Chicken
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 349.1
- Total Fat: 14.5 g
- Cholesterol: 99.7 mg
- Sodium: 597.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.9 g
- Protein: 39.5 g
View full nutritional breakdown of Maura's Spinach and Artichoke Chicken calories by ingredient
Introduction
This recipe is delicious! I use low fat mozzarella, you can use light, cream swiss cheese if you wish. Also, I use Tony Chachere's instead of cayenne This recipe is delicious! I use low fat mozzarella, you can use light, cream swiss cheese if you wish. Also, I use Tony Chachere's instead of cayenneNumber of Servings: 2
Ingredients
-
2 cups chopped fresh spinach
1 to 1 1/2 cup shredded mozzarella (or 2 wedges of creamy swiss)
1 tbsp light mayo
1 tbsp reduced fat Parmesan Cheese (Kraft green can)
1 tsp garlic powder
2 artichoke hearts in water, drained & chopped
2 raw, boneless, skinless chicken breasts
Salt & Pepper
1/2 cup sliced onions
Pinch of cayenne or Tony Chachere's (optional)
Tips
I even tried it with minced garlic and was delicious! I usually serve this with fresh roasted asparagus seasoned with lemon and garlic. Enjoy!
Directions
Preheat oven to 375. Lay a large piece of heavy duty foil on baking sheet (I use casserole dish)
Bring a skillet sprayed with non stick spray on medium heat. Cook and stir spinach until wilted, about 3 minutes.
Remove spinach from heat and blot to remove excess water.
If using creamy swiss cheese, microwave for 20 seconds or until melted. If using mozzarella, do not heat.
Mix cheese, mayo, parmesan, garlic powder and if you wish, cayenne or Tony Chachere's
Slice chicken breasts so you can stuff them with the mixture. Stuff chicken and make sure to leave some to top with as well.
Arrange chicken on pan. Evenly top with sliced onions and remaining mixture.
Cover with another large piece of foil and seal to make a pouch. Make sure it is well sealed and there are no openings, will help cook the chicken evenly and hold moisture.
Bake for about 25 - 30 minutes, or until internal temp on largest piece of chicken reads 165.
Serving Size: Makes two chicken breasts
Bring a skillet sprayed with non stick spray on medium heat. Cook and stir spinach until wilted, about 3 minutes.
Remove spinach from heat and blot to remove excess water.
If using creamy swiss cheese, microwave for 20 seconds or until melted. If using mozzarella, do not heat.
Mix cheese, mayo, parmesan, garlic powder and if you wish, cayenne or Tony Chachere's
Slice chicken breasts so you can stuff them with the mixture. Stuff chicken and make sure to leave some to top with as well.
Arrange chicken on pan. Evenly top with sliced onions and remaining mixture.
Cover with another large piece of foil and seal to make a pouch. Make sure it is well sealed and there are no openings, will help cook the chicken evenly and hold moisture.
Bake for about 25 - 30 minutes, or until internal temp on largest piece of chicken reads 165.
Serving Size: Makes two chicken breasts