Jan 15, 2015

Spinach and Artichoke Chicken


• 8 (4 oz each) raw boneless, skinless chicken breast cutlets (2 lbs total weight)
• Salt and pepper to taste
• 4 oz of 1/3 less fat cream cheese, softened
• ½ cup fat free plain Greek yogurt
• 2 cloves garlic, minced
• ¼ cup chopped onion
• 14 oz can artichokes packed in water-based brine (not oil), chopped
• 10 oz package of frozen spinach, thawed and squeezed dry
• ½ cup grated Parmesan cheese (the kind that comes in a can)
• ½ cup shredded 2% Mozzarella cheese


1. Preheat oven to 375 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.

2.  Lay the chicken breast cutlets across the bottom of the dish in a single layer. Sprinkle them with salt and black pepper and place them in the oven to bake for 15 minutes.

3. While the chicken bakes, combine the yogurt and softened cream cheese in a large bowl and mix together until thoroughly combined. Add all the remaining ingredients and stir together until everything is well mixed.

4. Remove the chicken from the oven after the 15 minutes (it will not be fully cooked yet). If the chicken has released a lot of excess liquid at this point then drain it out or soak it up with paper towels and discard.

5. Using a large spoon or a spatula, spread the cream cheese mixture evenly over the chicken in a nice thick layer.

6.. Place the dish back into the oven and continue to bake for another 20-25 minutes until the chicken is cooked through.

Nutritional Mumbo Jumbo Per Serving (serves 8):

Calories: 232
Fat: 8g
Carbohydrates: 6g
Fiber: 2g
Protein: 35g
WWP+: 6 points

No comments:

Post a Comment