Spinach & Artichoke Chicken
24 June 2009
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Let me start by saying – this chicken turned out soooo well that it’s my new favorite way to cook chicken!! I’m sure you’ve picked it up by now… but I absolutely love anything with spinach and artichokes…- 3 boneless chicken breasts
- 1/2 jar of marinated artichoke hearts
- 1/2 package of no sauce spinach
- 2 minced cloves of garlic
- Splash of lime juice
- 1 cup of reduced fat sour cream
- 2 tablespoons of reduced fat Hellman’s mayonnaise
- Freshly ground pepper
- Preheat the oven to 375F.
- Microwave spinach according to directions on the box (come on… have to have short cuts sometimes… it isn’t called who let the unemployed girl in the kitchen). Separate half and use tomorrow for another recipe.
- Strain artichoke hearts and dice on a cutting board and set aside with spinach.
- In a small bowl, mix sour cream and mayonnaise thoroughly.
- Add in minced garlic, splash of lime juice, artichokes and spinach and combine well.
- Cover a baking dish in tin foil and set chicken breasts together side by side.
- With a soft spatula, cover the chicken completely with coating mixture. Even better if there’s so much that you can’t see the chicken anymore.
- Set in oven and bake for around 25 minutes, or until all pinkness in chicken is gone.
You can serve over pasta by using the extra baked mixture and combining with some EVOO… or your favorite creamy alfredo sauce. Great leftovers too if you want to make extras!
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