Spinach, artichoke and chicken bake recipe

Spinach artichoke chicken bake

I recently went to a barbecue and brought one of my favourite recipes, spinach & artichoke dip. It was a massive hit and I saw people putting it on everything from the tortilla chips I brought to their burgers. It started me thinking that it would make a good bake or casserole.

I am always looking for ways to jazz up chicken, and I thought this would be a great way to keep the chicken juicy and get my husband to eat quite a bit of spinach.

This recipe is dead easy to put together and all ingredients cover the chicken breasts in the oven it goes. Brown off at the end to give it a bit more colour, and serve. I like to serve mine with a nice mixed rice. I used a mix of whole grain rice and quinoa, and also steamed some carrots to serve alongside. My husband was a bit skeptical at first, but after the first bite, he was hooked and went back for seconds.

Spinach artichoke chicken bake

This recipe makes enough for 4 adults, or 2 hungry men, but it does give you a good portion, and is a lightened up version of the dip. You can further lighten the recipe by adding more spinach, less parmesan, or using natural yoghurt instead of the half fat crème fraîche. I also add cannellini beans to my plate as well, to add more fibre. I don’t dare do that to the other half however.

Spinach artichoke chicken bake

Spinach, artichoke and chicken bake recipe

Ingredients

  • 1 large shallot, minced
  • 280g marinated artichoke hearts, drained and roughly chopped (reserve 1 tablespoon of marinade)
  • 2 cloves garlic, minced finely
  • 180g fresh spinach (or thawed frozen spinach well drained)
  • 4 free range chicken breasts (boneless & skinless)
  • 100g Parmesan cheese, finely grated
  • 200g half fat crème fraiche
  • 2 Tablespoons light mayonnaise
  • ½ cup panko breadcrumbs mixed with 2 tablespoons grated parmesan

Instructions

  1. Preheat the oven to 160C/350F
  2. Drain the artichoke hearts, reserving 1 tablespoon of the marinade
  3. Put the reserved marinade into a saucepan and heat on medium-low heat.
  4. Add the finely chopped shallot and the minced garlic to the saucepan and cook for approximately 3 minutes
  5. While the shallot mixture is cooking roughly chop the artichoke hearts
  6. Add the artichokes and spinach to the saucepan. The spinach can be cooked in batches, just adding more as each batch begins to wilt
  7. Once all spinach has been added and has begun to wilt, remove from the heat and all to cool for about 5-10 minutes
  8. Stir in the parmesan cheese until well combined
  9. Add the crème fraiche and the mayonnaise and stir until well combined
  10. Put the chicken breasts into an ovenproof dish, and pour the spinach artichoke mixture over the chicken and cover with foil
  11. Bake for about 20 minutes, then sprinkle the breadcrumb mixture over the chicken and bake for another 10 minutes until golden and bubbly
http://www.stephlovescake.com/fall/spinach-artichoke-chicken-bake-recipe/