Spinach Artichoke Chicken has a delicate, succulent heated chicken bosom finished off with rich spinach artichoke plunge. Rich, appetizing, succulent and delightful, across the board heavenly chomp.
In case you don't know about artichokes and spinach, I guarantee this formula will alter your perspective!
This is a straightforward feast to prepare on a weeknight, but at the same time it's tasteful and rich enough to serve to organization. On the off chance that you don't care for spinach, you can thoroughly forget about that however I guarantee you truly can't taste it.
On the off chance that you don't need the additional Mozzarella on top you can leave it off, however I do adore the bubbly brilliant outside it gives. Add some new basil or parsley as an enhancement for shading and present this spinach artichoke chicken with your #1 sides.
Ingredients
- 1 cup freshly grated Mozzarella cheese
- 15 ounce can artichoke hearts drained and chopped
- 1 teaspoon garlic powder
- ¾ cup mayonnaise
- ¾ cup grated Parmesan cheese
- ½ cup chopped fresh spinach packed
- 2 pounds boneless, skinless chicken breasts 3-4 breasts, lightly pounded to even thickness
Instructions
- Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish with nonstick cooking spray and set aside.
- In a medium mixing bowl, combine artichokes, spinach, Parmesan cheese, mayonnaise and garlic powder.
- Place the chicken side by side in the baking dish and spread the artichoke mixture on top. Sprinkle mozzarella cheese evenly over the top.
- Cover with foil and bake for 20 minutes, then uncover and flip on the broiler and cook an additional 5-10 minutes, or until cheese is browned and chicken is cooked through. Watch closely so it doesn't get too brown. Let sit for 5 minutes before serving.
source:https://www.yellowblissroad.com
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