Spinach & Artichoke Chicken

• servings: Servings: 4
• active time: 20 mins
• total time: 40 minutes

Ingredients

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 pound chicken cutlets

½ teaspoon ground pepper

⅛ teaspoon salt

2 tablespoons extra-virgin olive oil

Directions

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 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.