The Spinach & Artichoke Chicken served with a wild rice salad and lemony broccoli
A quick and easy sauté of chopped spinach, garlic and artichoke hearts in olive oil, with the tasty addition of crumbled feta cheese, makes for a lovely topping for a perfectly cooked chicken cutlet. My Spinach & Artichoke Chicken is a healthy and delicious way to prepare chicken—I like to grill a chicken cutlet here, but a baked chicken breast would also work well. These Greek flavors are a classic combination and will become a classic topping in your kitchen as well! In
fact, try tossing this topping with al dente pasta for another extra special
treat…
Sautéing the spinach and quartered artichoke hearts with garlic and olive oil
(To view this recipe, click on the blue title of the blog post above*)
Spinach & Artichoke Chicken
Ingredients:
- 4 chicken cutlets
- Salt & pepper
- extra virgin olive oil, divided
- pinch of crushed red pepper flakes
- 2 garlic cloves, minced
- 8 oz. frozen, chopped spinach (defrosted and squeezed dry in a towel)
- 1 (14.5-oz.) can quartered artichoke hearts, drained and rinsed
- Juice of 1 lemon
- 4 oz. feta cheese, crumbled
Directions:
- Season both sides of the chicken cutlets with salt and pepper and drizzle with a touch of olive oil. Grill the chicken on an outdoor grill, or on an indoor grill pan, flipping once, until the chicken is tender and cooked through. (Cutlets are very thin, so they only need a couple minutes per side!)
- To make the topping, heat 2 Tablespoons of oil over medium heat in a large sauce pan. Add in the crushed red pepper, minced garlic, chopped spinach, and artichoke hearts. Sauté for 5-7 minutes, tossing often. Add in the lemon juice and feta cheese off of the heat. Serve topping warm over grilled chicken cutlets or breasts.
Tagged: artichoke hearts, chicken, chicken cutlets, extra virgin olive oil, feta cheese, garlic, Greek, spinach
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