I have to credit The Schmidty Wife with the idea for this recipe, but then I took it and made it my own. As soon as I saw her post it, I knew I had to try this because I have been a looooong time fan of Spinach and Artichoke Dip but haven’t had the pleasure of eating this favorite of mine in years since I mostly quit eating chips, crackers and all the things I’d serve with this classic appetizer. This chicken is a winner because it’s easy, delicious and basically combines all my favorite food groups (cheese, vegetable and meat) into a single dish.
To make this #dinnerdoneby9am I slice the chicken, make the dip, then spread it on the chicken in the morning. Then I refrigerate everything all day long, baking just prior to serving.
-2 chicken breasts, each sliced into two thin cutlets
-1/4 c sour cream
-1/4 c mayo
-2 cloves garlic, minced
-1/2 tsp salt
-1/2 tsp pepper
-1 (12 oz) bag frozen spinach, thawed and squeezed of moisture using a kitchen towel
-1 (15 oz) can artichokes, drained
-1/2 c parmesan cheese, shredded
-1 c mozzarella cheese, shredded
Place chicken cutlets on a greased baking sheet. In a medium bowl, whisk together sour cream, mayo, garlic, salt and pepper. Use a fork to stir in spinach, breaking up clumps as you stir. Stir in artichokes and parmesan. Spread spinach and artichoke mixture on top of each chicken breast, using all of the mixture. Bake at 425 for 25 minutes. Remove from oven, sprinkle with mozzarella, then bake 5 more minutes until the cheese is melted. You can then serve as is, or broil for 2-5 minutes to add a little color on top of the cheese.
