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Speedy Spinach Artichoke Dip chicken


A Marlene Koch recipe

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  • 1 cup thinly shredded fresh spinach
  • 1/2 cup drained quartered artichoke hearts
  • 1/4 cup + 4 teaspoons grated Parmesan cheese
  • 3 T. light mayonnaise
  • 1/2 t. minced garlic
  • 1/2 t. onion powder
  • 1/4 t. black papper
  • 2 T. shredded part-skim mozzarella
  • 4 boneless, skinless chicken breasts



Step 1

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

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

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 for one minute or until chicken is cooked through and “dip” is hot and cheese is melted. Sprinkle 1 teaspoon of Parmesan over each breast and serve.

Per serving: 200 calories; 4 g carbs; 8 g fat; 29 g protein

Weight Watchers Points = 5

Serves 4

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