The classic appetizer dip is rolled inside and slathered on top of lean chicken breasts to make the perfect weeknight dinner that even the kids will love!
114-ounce can artichoke hearts, drained and chopped
2cupspacked fresh spinach
1/2teaspoongarlic powder
Salt and pepper
4large chicken breasts, pounded to 1/4-inch thick
Instructions
Combine cream cheese, yogurt, garlic, artichoke hearts, spinach, garlic powder in a small mixing bowl. Season with salt and pepper to taste. You can make this up to a day in advance and keep it in the refrigerator if you’d like.
Preheat the oven to 425 degrees Fahrenheit. Spray a glass or ceramic baking dish large enough to hold your chicken roll-ups with cooking spray. Set aside.
Spread the flattened chicken breasts out on a large cutting board and season both sides of the breasts with salt and pepper. Place a couple of tablespoons of the prepared spinach-artichoke dip on each breast, then roll up the breasts and secure with a toothpick or two (you could also wrap with kitchen twine if you’d prefer.)
Place the chicken roll-ups in the prepared baking dish and place in the preheated oven for 25 minutes.
Remove roll-ups from oven and turn broiler on high. Spread more of the spinach-artichoke dip over top of each roll-up and return to the oven for 5 more minutes, or until the spread on top is slightly browned and bubbly.
Notes
Serving suggestion: Cook up some bowtie pasta and toss it with some more fresh spinach, toasted pine nuts, butter and lemon juice. Place chicken roll-ups over top of pasta for serving.