Recipe adapted from and with thanks to Add A Pinch
Servings: 8servings
Ingredients
1teaspoonolive oilfor greasing the baking dish
2 - 2 1/2poundsboneless skinless chicken breasts
kosher saltto taste
freshly ground black pepperto taste
1 13-14ouncecan quartered artichoke heartspacked in water, drained *
9-10ouncesfrozen spinachcompletely thawed and squeezed until mostly dry
2tablespoonsfinely minced yellow onion
1clovegarlicminced
1/2cupplain yogurtGreek-style yogurt will work also
1/2cupmayonnaise
1/2cupParmesan cheeseshredded **
1/2cupmozzarella cheeseshredded **
* I've used whole artichoke hearts as well and they work fine. They will break apart when you stir the dish.
** I've also used 1 cup shredded Italian cheese blend in place of the cheeses listed above.
Instructions
Preheat the oven to 375. Grease a 9x13 baking dish with oil. Cut the chicken into serving size pieces. If your chicken breasts are very thick, slice them lengthwise to create thinner fillets. You might also want to cut them in half if they are very large. (I wound up with 8-10 pieces of chicken from 3 gigantic chicken breasts.) Salt and pepper the chicken on each side and then place flat in the baking dish. Bake for 15 minutes.
While the chicken is baking, combine all the remaining ingredients in a bowl and stir to combine. After the chicken has baked for 15 minutes, scoop the spinach mixture over the chicken and continue baking for an additional 20 minutes. Test the chicken to make sure it is cooked through and bake another 5 minutes, only if needed. Let rest 5 minutes before serving. Enjoy!