Ingredients
-
4
-
13 3/4
-
10
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1
-
-
-
-
-
-
Directions
Spinach Artichoke Chicken Breasts, I adapted this from a recipe from the add a pinch website Moist chicken breasts with an artichoke and spinach topping Easy to put together quickly If you don’t have Gruyere cheese you could substitute any other cheese you like: cheddar, mozzarella, etc , I adapted this from a recipe from the add a pinch website Moist chicken breasts with an artichoke and spinach topping Easy to put together quickly If you don’t have Gruyere cheese you could substitute any other cheese you like: cheddar, mozzarella, etc
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Steps
|
1
Done
|
Preheat the Oven to 375 F. |
|
2
Done
|
Grease a Baking Dish (use Olive Oil). |
|
3
Done
|
I Like to Tenderize My Chicken Breasts by Going Over Them a Few Times With a Meat Mallet, but You Don't Have to Do This If You Don't Want To. |
|
4
Done
|
Place the Chicken Breasts in the Greased Baking Dish, and Season Them With Salt and Pepper (both Sides). |
|
5
Done
|
Bake the Chicken For 15 Minutes. |
|
6
Done
|
Make Sure to Drain the Spinach Really Well - I Squeeze Mine With My Hands to Make Sure I've Gotten Out as Much Liquid as Possible. |
|
7
Done
|
Mix Together the Drained Artichoke Hearts, Drained Spinach, Chopped Shallots, Garlic, Yogurt, Mayonnaise, Parmesan, and Gruyere. |
|
8
Done
|
After the Chicken Has Cooked For 15 Minutes, Pour the Spinach/ Artichoke Mixture on Top of the Chicken Breasts, and Cook, Uncovered, For 25 More Minutes. |
|
9
Done
|
Let Stand For 5 Minutes Before Serving. |
