I love, love, love spinach and artichoke dip. Back in high school when my friends and I would hang out at various suburban chain restaurant staples on Friday nights, I would routinely order spinach and artichoke dip as a meal and eat the whole thing. It’s a miracle I was able to survive that kind of sodium intake on a regular basis.
Today, I still enjoy a good spin dip, but between the fatty cheese, the saltiness, and all those chips, it’s far from figure friendly. These chicken cutlets are stuffed with all of the ingredients you’d typically find in the dip, but with a healthier spin. And although they are a little tricky to put together (I’m not so good with the stuffed chicken breast technique), they come out looking beautiful.
Spinach & Artichoke Chicken
Servings: 8 (1 chicken cutlet)
PointsPlus value: 6 points
- 1 tbsp olive oil
- 1/2 red bell pepper, diced
- 1 cup canned artichoke hearts, drained and roughly chopped
- 6 oz fresh spinach
- 4 cloves garlic, minced
- 1 cup fat free ricotta cheese
- 1 tsp crushed red pepper
- 2 lbs chicken breast cutlets (about 8)
- salt and pepper, to taste
- 1 egg
- 1 cup panko bread crumbs
Preheat the oven to 350 degrees.
Heat the olive oil in a large skillet over medium heat. Saute the pepper, artichokes, spinach and garlic for a few minutes, until the spinach is wilted and the garlic is fragrant. Transfer the mixture to a medium bowl and stir in the ricotta and crushed red pepper until everything is evenly mixed.
Season the chicken cutlets with salt and pepper. Place an eight or so of the stuffing on the chicken breast and roll it up.
Beat the egg in a bowl and place the panko on a small bowl. Roll each chicken cutlet in the egg and then through the panko. Place the chicken on a baking sheet seam side down. When all of the chicken is assembled, pop them in the oven for 25 to 30 minutes, until the chicken is cooked through and the cheese is melty.