Spinach Artichoke Chicken Breasts Recipe
Ingredients
- 2 lbs chicken breasts - skinless, boneless
- 1 tsp olive oil
- 10 oz baby spinach leaves
- 4 oz light cream cheese
- 1 15oz can artichoke hearts - drained, rinsed, and chopped
- ½ cup Parmesan cheese - grated
- 4 oz reduced fat mozzarella cheese - shredded
- 2 garlic cloves - minced
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400.
- Place chicken inside a large baking dish, and season with salt and pepper. Cover with foil, and roast chicken in oven for about 20-25 minutes. Remove from oven and drain excess cooking liquid.
- Preheat oil in a large skillet over medium high heat. Add in baby spinach leaves, and garlic, and saute until leaves are wilted, about 2-3 minutes. Transfer to a medium sized bowl.
- To the spinach bowl, add in cream cheese, parmesan cheese, artichokes, onion powder and salt and pepper.
- Top each piece of chicken with the spinach artichoke mixture. Divide evenly between them. Sprinkle the mozzarella cheese on top. Return to oven and bake for about 10-12 minutes, until the top is hot, bubbling, and begins to turn golden.
Notes
The entire recipe makes 8 servings.
The serving size is 1 filet of chicken with topping.
Nutrition
Calories: 265 kcal (13%)Carbohydrates: 1 gProtein: 40 g (80%)Fat: 11 g (17%)Saturated Fat: 6 g (38%)Fiber: 0 gSugar: 0 g