Tuesday, August 12, 2008

Don't Be a Dip...

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I'm a snacker and love snack food & snack portions. One of my fave snacks are dips (preferably involving cheese) with something crunchy. However these days I've been trying healthier alternatives to our favorite foods without sacrificing flavor.

Rather than whipping up a spinach & artichoke dip to munch on for lunch, I decided to throw a little spin on it by using a healthier version of the dip to create a more substantial and healthier meal. So for lunch today, I made Spinach & Artichoke Chicken adapting this recipe for Spinach & Artichoke Dip. Rather than using as a traditional dip, I topped boneless, skinless chicken breasts with it and served it with a sauteed yellow squash, zucchini, mushrooms and tomato.


Here's my recipe for Spinach & Artichoke Chicken:

1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces low fat cream cheese
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
4-6 boneless, skinless chicken breasts

Breadcrumb Topping:
1/4 panko breadcrumbs
1/4 cup grated parmesan

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
Heat cream cheese in microwave for 1 minute or until hot and soft.
Stir in rest of ingredients and set aside.
Preheat oven to 350.
On a baking sheet, place chicken and season with salt & pepper to taste.
Top each chicken breast with the spinach & artichoke mixture.
Combine the ingredients for the breadcrumb topping and sprinkle over the spinach & artichoke mixture.
Bake in preheated oven for 20-25 minutes or until juices run clear.

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