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Inspired by artichoke dip, we made a creamy cheese topping to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal.

Adam Dolge
EatingWell Magazine, March 2021

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Credit: Dera Burreson

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

  • 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.

  • 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°F and the topping is bubbly, 2 to 3 minutes.

Nutrition Facts

366 calories; fat 23g; cholesterol 108mg; sodium 449mg; carbohydrates 6g; dietary fiber 3g; protein 33g; sugars 1g; saturated fat 7g; vitamin a iu 8635IU.
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