Spinach and Artichoke Baked Chicken

The typical spinach and artichoke dip has been lightened up with this recipe. The dip gives the air-fried, crispy chicken fillets a creamy feel when served with Meatnisters® Lightly Breaded Chicken Breast Fillets.

Servings: 4
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients

4 Meatnisters Breaded Chicken Breast Fillets
2 tbsp olive oil
3 garlic cloves, minced
1 tsp crushed red pepper flakes
4 cups baby spinach
4 oz artichoke hearts, drained and chopped
4 oz reduced-fat cream cheese, softened
2 oz low fat greek yogurt
¼ cup grated parmesan cheese + 2 tbsp
¼ cup mozzarella cheese + 2 tbsp
Kosher salt
freshly racked black pepper

Nutrition Facts

Servings 4

Amount Per Serving
Calories 228
% Daily Value*
Total Fat 18g		23%
	Saturated Fat 7.5g	38%
Sodium 1038mg		45%
Total Carbohydrate 17g		6%
Protein 25g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

Heat the air fryer to 360°F of temperature.
Put a single layer of frozen chicken pieces in the basket.
17 minutes of air frying or until 165°F is reached inside the food.
Olive oil is heated in a saute pan over medium heat; garlic and crushed red pepper flakes are lightly cooked until aromatic, about 2 minutes.
After adding, boil spinach until wilted. After cooking the chopped artichoke hearts for an additional two to three minutes, remove from heat.
Combine the cooked vegetable mixture, cream cheese, Greek yogurt, and cheese in a medium bowl. Mix thoroughly and add salt and pepper to taste.
If you’d like a smoother texture, drizzle a little olive oil on top.
Spread the finished mixture into a cast iron pan or other oven-safe dish.
When the chicken is fully cooked, place it on top of the spinach and artichoke mixture in the pan. If desired, add more cheese on top.
Bake spinach artichoke chicken at 350 degrees for as long as it takes for the cheese to melt and the dip to brown.
Serve immediately, enjoy with a straightforward salad!