Sometimes I feel like I could make all the dinners Macaroni & Cheesecake posts and all the desserts Sally’s Baking Addiction posts. I do make a ton of them, but I don’t always blog them. I don’t want to steal any of their thunder. But, sometimes, when a recipe is really good, I need to blog it. Both to share with you and to save for myself. This one was really good.
I typically steer clear of any “lightened up” dishes because I don’t like processed low-fat/non-fat products. But this recipe uses neufchatel cheese and Greek yogurt – those are naturally low fat/fat free (correct me if I’m wrong). Plus, this baby is sucking the life out of me and I need all the iron I can get. Enter spinach. I’ve been trying to eat as many iron-rich foods as I can lately.
This recipe is very close to a 30 minute meal, which is always a good thing. And, it’s really good. Really, really good. If you like spinach & artichoke dip, I’m pretty sure you’ll like this. I served it over brown rice and with green beans.
Source: slightly adapted from Macaroni & Cheesecake
1.5 lb boneless skinless chicken breasts, sliced in half
1 Tablespoon unsalted butter
1/2 of an onion, chopped
1 teaspoon minced garlic (2 cloves)
salt & pepper, to taste
6 oz. neufchatel cheese (low fat cream cheese), softened
6 oz. nonfat plain Greek yogurt (I use Fage)
10 oz. chopped frozen spinach, thawed & drained
12 oz. quartered artichoke hearts, drained & coarsely chopped
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese
Preheat your oven to 400 degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.
Trim your chicken breasts and then butterfly/cut them in half. Sprinkle with salt & pepper and lay them into the prepared dish.
In a large skillet, over medium heat, melt the butter.
Add in the chopped onion and saute until translucent.
Add in the minced garlic and cook for about 30 seconds.
Add in the cream cheese, Greek yogurt, and a pinch of salt & pepper. Stir and melt until fully incorporated.
Remove the pan from the heat and stir in the spinach, artichokes, half of the parmesan cheese and half of the cheddar cheese until fully combined.
Spread the mixture evenly over the chicken. Cover the pan with foil and bake for 20 minutes.
After 20 minutes, remove the foil, add the rest of the parmesan & cheddar cheeses and bake for another 10 minutes until the mixture is melted and bubbly.
Remove from the oven and let set for 10 minutes before serving.