1/4 red onion diced
3 cloves garlic minced
3 cu fresh spinach leaves
13.75oz canned artichokes drained and chopped
fresh black pepper
4 boneless skinless chicken breast pounded flat
1cu shredded cheese (I used goat's milk mozzarella)
1. Preheat oven to 425* and oil a baking pan. Saute garlic and red onion in about a tablespoon of heated olive oil a few minutes until the onion is translucent. You'll know the oil is ready for the aromatics if a small drop of water dripped into the pan immediately sizzles. Add in the spinach and artichokes. Cook until spinach has wilted down and place into a large bowl. This will make about two cups of a veggie mix.
2. Add a little more oil into the skillet and cook the chicken on each side for 4-5 minutes. Don't touch the chicken. You will know it's ready to flip when it whitens around the edge. It should have some nice browning when flipped. Place the chicken into the prepared pan.
3. Into the bowl of veggies add the mayo and cheese mixing well. Spread this mixture all over the tops of the chicken in the pan and place into the oven uncovered. Let cook for 15-20min. Turn after about 10 minutes for even browning. The chicken juices should run clear while the top is brown and bubbling. Let rest a few minutes before serving.
|The aromatics should look like this when you add in the veggies.|
|Saute until the spinach is wilted down.|
|Place the browned chicken into the pan. I had to cook my chicken in two batches.|
|This is what the top of your chicken should look like when done. So tasty!!|