Easy-peasy-creamy-delicious! Basically this is spinach parm dip topped chicken. I found this recipe on emilybites.com.
Ingredients:
8 (4 oz. each) raw boneless, skinless chicken breast cutlets
Kosher salt and freshly ground pepper, to taste
4 oz. cream cheese, softened
½ cup plain Greek yogurt
2 fresh cloves garlic, minced
¼ cup green onion, chopped
14 oz. can artichokes, packed in water, chopped
10 oz. package of frozen spinach, thawed and squeezed dry
½ cup freshly grated Parmesan cheese
½ cup shredded Mozzarella cheese
Directions:
- Preheat oven to 375 degrees F.
- Lightly spray a 9 x 13 baking dish with cooking spray.
- Lay the chicken breast cutlets across the bottom of the dish in a single layer.
- Sprinkle with salt and black pepper and place them in the oven to bake for 15 minutes (uncovered).
- While the chicken bakes, combine yogurt and softened cream cheese in a large bowl and mix together until thoroughly combined.
- Add all the remaining ingredients and stir together until everything is well mixed.
- Remove the chicken from the oven after the 15 minutes (it will not be fully cooked yet).
- If the chicken has released a lot of excess liquid at this point then drain it out or soak it up with paper towels and discard.
- Using a large spoon or a spatula, spread the cream cheese mixture evenly over the chicken in a nice thick layer.
- Place the dish back into the oven and continue to bake for another 20-25 minutes until the chicken is cooked through.
