Spinach Dip Chicken
Ingredients
1 (10-ounce) package frozen spinach, thawed
1/2 cup chopped canned artichoke hearts, rinsed (optional)
1/2 cup shredded Monterey Jack cheese
2 ounces reduced-fat cream cheese, softened
2 tablespoons mayonnaise
1 pound chicken cutlets
1/2 teaspoon ground pepper
1/8 teaspoon salt
2 tablespoons extra-virgin olive oil
Directions
1. Preheat broiler to high.
2. Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese and mayonnaise. Stir to combine.
3. Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. Flip and cook for 1 minute more.
4. Top the chicken with the spinach mixture. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165 degrees and the topping is bubbly, 2 to 3 minutes.
Nutrition
Recipe nutrition per serving: 366 calories, total fat: 23 g, saturated fat: 7 g, cholesterol: 108 mg, carbohydrates: 6 g, fiber: 3 g, total sugars: 1 g, protein: 33 g, sodium: 449 mg, vitamin A: 8635 IU