Spinach-Artichoke Chicken
Garlic-Butter Roasted Peppers
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 1 (8-oz) block cream cheese, softened
- ½ cup quartered artichoke hearts, drained and chopped
- ½ cup mayonnaise
- ½ tsp garlic powder
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Combine spinach, cream cheese, artichokes, mayonnaise, and garlic powder in a microwave-safe bowl. Microwave at HIGH 30 to 45 seconds; stir until smooth.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper.
- Brown chicken, in batches, in 1½ Tbsp hot oil per batch over medium-high heat 2 to 3 minutes per side or until golden brown.
- Transfer chicken to a large baking dish; spread spinach mixture over each breast. Bake 10 minutes or until chicken is done; sprinkle with mozzarella, and bake 1 to 2 minutes longer or until cheese melts.
Side Dish Ingredients
- 1 lb bell peppers (any color), sliced
- 3 Tbsp olive oil
- 3 Tbsp melted butter
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 375°F. Toss all ingredients together on a foil-lined large rimmed baking sheet. Bake 20 to 25 minutes or until peppers are tender.
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