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Probably the best chicken dish I have ever made. The Artichoke Spinach Dip itself is low fat – the standard ‘block of cream cheese’ and cup of mayonnaise have been replaced by Fage Greek yogurt. It is genius and tastes amazing. The combination of warm creamy Parmesan cheese, artichokes, and garlicky sautéed spinach is a winner.
This is literally a 15 minute dish that tastes as if its from a very nice restaurant.
Roasted Artichoke Spinach Chicken
Author: Susan Maria Leach for BariatricEating.com
- 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
- 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.