Wednesday, February 10, 2010

Spinach & Artichoke Chicken

Trying to get a little more leafy green vegetable in the diet. Of course, the cream cheese, sour cream and mayo sort of offset it (even though I used a light version of all those).


6 ounces low fat cream cheese
1 cup thawed, chopped frozen spinach, drained, squeezed dry
1 (14 ounce) can quartered artichoke hearts
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness

1/4 Panko breadcrumbs
1/4 cup grated Parmesan

Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in spinach and next 7 ingredients (through garlic powder). Set aside.

On a baking sheet, place chicken and season with salt & pepper to taste. Top each chicken breast with the spinach & artichoke mixture.

Combine the breadcrumbs and Parmesan and sprinkle over the spinach & artichoke mixture.

Bake at 350 degrees for 20-25 minutes or until juices run clear.

No comments: