Skinny Spinach Artichoke Dip Chicken

By carvalhohm

Ingredients

• 1 cup thinly shredded fresh spinach
• 1/2 cup drained quartered artichoke hearts
• 1/4 cup + 4 teaspoons grated Parmesan cheese
• 3 tablespoons light mayonnaise
• 1/2 teaspoon minced garlic
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 tablespoons shredded part-skim mozzarella
• 4 boneless, skinless chicken breasts (about 1 pound)

Details

Servings 4
Adapted from marlenekoch.com

Preparation

Step 1

1. Place the spinach and artichoke hearts in a medium microwave-safe bowl, cover and cook on high for 1 minute. Remove from microwave and stir in ¼ cup Parmesan, mayonnaise, garlic, onion powder and black pepper. Stir in mozzarella and set aside.

2. Wrap the chicken breasts in plastic wrap and gently pound to 1/8- to ¼-inch thickness. Spray a large non-stick skillet with cooking spray and place over medium high heat. Add the chicken and cook for 2 to 3 minutes on each side, until well browned and almost cooked through.

3. Spoon ¼ cup of the “dip” onto each breast and spread to cover. Add scant ¼ cup of water to the skillet, cover, and cook one minute, or until the chicken is cooked through and “dip” is hot and cheese melted. Sprinkle 1 teaspoon of Parmesan over each breast and serve.

Makes 4 Servings

PER SERVING: ( 1 breast ) Calories 200