Caregory : Dinner Ideas
Inspired by artichoke dip, we made a creamy cheese topping to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal.
1 (10 ounce) package frozen spinach, thawed
½ cup chopped canned artichoke hearts, rinsed
½ cup shredded Monterey Jack cheese
2 ounces reduced-fat cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon minced shallot
1 large clove garlic, grated
1 pound chicken cutlets
½ teaspoon ground pepper
⅛ teaspoon salt
2 tablespoons extra-virgin olive oil
3 tablespoons grated Parmesan
Preheat broiler to high.
Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese, mayonnaise, shallot and garlic. Stir to combine.
Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other broiler-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.
Top the chicken with the spinach mixture. Sprinkle evenly with Parmesan. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165°F and the topping is beginning to brown and warmed throughout, 2 to 3 minutes.
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