Spinach and Artichoke Topped Chicken
Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
PAM® Grilling Spray
6 boneless skinless chicken breasts (5 oz each)
1/2 teaspoon garlic salt, divided
1/2 teaspoon coarsely ground black pepper
1 can (14 oz each) quartered artichoke hearts in water, drained
3 cups loosely packed baby spinach leaves
1/3 cup light mayonnaise
1/4 cup 1/3 less fat cream cheese (Neufchatel)
1 teaspoon Gulden's® Spicy Brown Mustard
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 34 mg | 3% |
Carbohydrate | 5 g | 2% |
Cholesterol | 98 mg | 33% |
Total Fat | 10 g | 15% |
Iron | 2 mg | 11% |
Calories | 253 kcal | 13% |
Sodium | 477 mg | 20% |
Protein | 35 g | 70% |
Saturated Fat | 2 g | 12% |
Sugars | 1 g | 0 |
Vitamin C | 5 mg | 8% |
Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat according to manufacturer's directions.
Sprinkle chicken with 1/4 teaspoon garlic salt and pepper. Grill chicken 10 minutes or until no longer pink in centers (165°F), turning over after 5 minutes. Let stand 5 minutes.
Meanwhile, combine all remaining ingredients in medium microwave-safe bowl. Cover and microwave mixture on HIGH 4 minutes or until hot and creamy, stirring halfway through.
Transfer chicken to serving plates. Spoon spinach and artichoke mixture evenly over chicken.
Sprinkle spinach-artichoke mixture with Parmesan cheese, if desired, and serve on grilled French baguette.
Spinach and Artichoke Topped Chicken