Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tbsp olive oil (15 ml)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1 tbsp olive oil (15 ml)
  • 2 cloves garlic, minced
  • 10 oz frozen spinach, thawed and squeezed dry (280g)
  • 1 (14 oz) can artichoke hearts, drained and chopped (400g)
  • 1 cup cottage cheese (low fat or full fat) (225g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup mayonnaise (light or regular) (60g)
  • 1/4 tsp red pepper flakes (optional) (1g)
  • Salt and pepper to taste
  • 1/4 cup shredded mozzarella cheese (25g)
  • Sprinkle of Paprika

Instructions:

  1. Preheat oven to 375°F (190°C). Drizzle chicken breasts with olive oil and season with salt and pepper.
  2. Sear chicken breasts in a hot skillet for 2-3 minutes per side, just until lightly browned. They don't need to be fully cooked through.
  3. Sauté minced garlic in olive oil until fragrant. Add spinach and artichoke hearts, cooking until heated through.
  4. In a mixing bowl, combine the spinach artichoke mixture with cottage cheese, Parmesan cheese, mayonnaise, red pepper flakes (if using), salt, and pepper.
  5. Place the seared chicken breasts in the baking dish. Spread the spinach artichoke mixture evenly over the chicken.
  6. Sprinkle with mozzarella cheese, if desired, and paprika
  7. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the topping is bubbly and lightly browned.
  8. Let the chicken rest for a few minutes before serving.