I love spinach and artichoke dip, so I was excited when I came across this recipe. It was right up my alley. It's not as good as the dip, but that's to be expected. However, it has the same flavors and I enjoyed it. Frank didn't like it as much, he's not a big fan of spinach, but he said it's worth repeating.
Spinach & Artichoke Chicken
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces low fat cream cheese
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
4-6 boneless, skinless chicken breasts
1/4 panko breadcrumbs
1/4 cup grated parmesan
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
Heat cream cheese in microwave for 1 minute or until hot and soft.
Stir in rest of ingredients and set aside.
Preheat oven to 350.
On a baking sheet, place chicken and season with salt & pepper to taste.
Top each chicken breast with the spinach & artichoke mixture.
Combine the ingredients for the breadcrumb topping and sprinkle over the spinach & artichoke mixture.
Bake in preheated oven for 20-25 minutes or until juices run clear.