Inspired by artichoke dip, we made a creamy cheese topping to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal.

Ingredients

  • 1 (10 ounce) package frozen spinach, thawed
  • ½ cup chopped canned artichoke hearts, rinsed
  • ½ cup shredded monterey jack cheese
  • 2 ounces reduced-fat cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced shallot
  • 1 large clove garlic, grated
  • 1 pound chicken cutlets
  • ½ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons grated parmesan

Directions

  1. Preheat broiler to high.
  2. Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese, mayonnaise, shallot and garlic. Stir to combine.
  3. Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other broiler-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. Flip and cook for 1 minute more.
  4. Top the chicken with the spinach mixture. Sprinkle evenly with Parmesan. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165°F and the topping is beginning to brown and warmed throughout, 2 to 3 minutes.