Spinach & Artichoke Chicken

Name: Spinach & Artichoke Chicken
Total time: 20 min
Ingredients: 1 (10 ounce) package frozen spinach, thawed; ½ cup chopped canned artichoke hearts, rinsed; ½ cup shredded Monterey Jack cheese; 2 ounces reduced-fat cream cheese, softened; 2 tablespoons mayonnaise; 1 pound chicken cutlets; ½ teaspoon ground pepper; ⅛ teaspoon salt; 2 tablespoons extra-virgin olive oil

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Total: 20 minutes

Author : Adam Dolge

Ingredients

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1 (10 ounce) package frozen spinach, thawed½ cup chopped canned artichoke hearts, rinsed½ cup shredded Monterey Jack cheese2 ounces reduced-fat cream cheese, softened2 tablespoons mayonnaise1 pound chicken cutlets½ teaspoon ground pepper⅛ teaspoon salt2 tablespoons extra-virgin olive oil

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Instructions

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Step 1

Preheat broiler to high.

Step 2

Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese and mayonnaise. Stir to combine.

Step 3

Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. Flip and cook for 1 minute more.

Step 4

Top the chicken with the spinach mixture. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165°F and the topping is bubbly, 2 to 3 minutes.