Spinach Artichoke Chicken Bake
Chicken breasts pounded thin, spread with a creamy cream cheese, sour cream, spinach and artichoke topping, then baked and broiled with Italian-blend cheese. Serves 4.
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Ingredients
- 1 can artichoke hearts 14 ounces, packed in water, drained and coarsely chopped
- 4 ounces cream cheese cubed
- 8 ounces sour cream
- 2 cups baby spinach about 2 ounces
- 1 1/2 cups shredded Italian-blend cheese 4 ounces, divided
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 2 pounds boneless skinless chicken breasts about 4
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Set an oven rack in the center position and preheat the oven to 400°F.
- Drain the artichoke hearts and chop them coarsely. Cut the cream cheese into cubes, put them in a big microwave-safe bowl and heat on HIGH for about 30 seconds, until very soft. Stir in the chopped artichokes, sour cream, spinach, 1/2 cup of the shredded cheese, the Dijon and the garlic powder until evenly mixed.
- Work with one breast at a time. Seal it in a gallon-size zip-top bag and flatten it with a rolling pin or the smooth face of a meat mallet until it is an even 1/2 inch thick.
- Lay the breasts side by side in a baking dish that fits them in one layer, and sprinkle them all over with the salt and pepper. Spoon the spinach-artichoke topping onto the chicken and spread it out evenly.
- Bake for 20 to 25 minutes, until an instant-read thermometer in the chicken shows 165°F.
- Pull the dish out and switch the oven to broil. Scatter the remaining 1 cup of cheese over the chicken and broil for 3 to 4 minutes, until the cheese melts and browns in spots.
Notes
Drain the artichokes well. Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days; reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 606kcalCarbohydrates: 9.9gProtein: 62.4gFat: 34gSodium: 1126mgFiber: 1.9gSugar: 3.7g