Spinach Artichoke Chicken Breasts

1. 1

   Preheat the oven to 375u00b0 F.

2. 2

   Grease a baking dish (I use olive oil).

3. 3

   I like to tenderize my chicken breasts by going over them a few times with a meat mallet, but you don't have to do this if you don't want to.

4. 4

   Place the chicken breasts in the greased baking dish, and season them with salt and pepper (both sides).

5. 5

   Bake the chicken for 15 minutes.

6. 6

   Make sure to drain the spinach really well - I squeeze mine with my hands to make sure I've gotten out as much liquid as possible.

7. 7

   Mix together the drained artichoke hearts, drained spinach, chopped shallots, garlic, yogurt, mayonnaise, Parmesan, and Gruyere.

8. 8

   After the chicken has cooked for 15 minutes, pour the spinach/ artichoke mixture on top of the chicken breasts, and cook, uncovered, for 25 more minutes.

9. 9

   Let stand for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.