Ingredients
280 g spinach
110 g cream cheese, softened
396 g quartered artichoke hearts, chopped
¼ cup grated Parmesan cheese
¼ cup Best Foods mayonnaise
½ tsp garlic powder
½ tsp salt
4 x 250 g boneless, skinless chicken breasts
SIDS SALT & PEPPER to taste
1 tbsp rice bran oil
½ cup grated mozzarella cheese
Directions
Microwave spinach in a medium bowl until warmed through, 2-3 minutes. Let cool slightly and squeeze to remove excess moisture.
Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt then set aside.
Pound chicken breasts to an even thickness, no more than 2 cm thick. Season with SIDS SALT & PEPPER on both sides.
Preheat the oven to 190°C.
Heat oil in a large frypan over medium-high heat. Brown chicken breasts in the oil, 2-3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
Bake in the oven until chicken is no longer pink in the centre and the juices run clear, 20-22 minutes. An instant-read thermometer inserted into the centre should read at least 74°C. Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1-2 more minutes.
