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.
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.