Spinach and Artichoke Baked Chicken

Spinach and Artichoke Baked Chicken

Ingredients:

  • 1 (15-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 3/4 cup Parmesan cheese
  • 3/4 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • Salt and pepper
  • 6 boneless. skinless chicken breasts

Directions:

  1. Preheat oven to 375 degree F.
  2. Spray a baking dish with cooking spray.
  3. Stir together all the ingredients except the chicken in a bowl.
  4. Place the chicken in the baking dish.  Cover evenly with the artichoke mixture.
  5. Bake until the chicken is no longer pink and a thermometer reads
  6. 155 degrees F., about 35 minutes.

Rice and Orzo Pilaf

(Serves 3-4)

Ingredients:

  • 2 tablespoons butter
  • 1/2 cup orzo
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup rice
  • 2 cups chicken broth
  • Salt and pepper
  • 2 scallions, chopped

Directions:

Melt the butter in a wide, shallow saucepan over medium-high heat.  Add the orzo and cook until golden brown, about 3-4 minutes.  Add the onion and cook until translucent.  Add the garlic and cook 1 minute.  Stir in the rice and chicken broth.  Bring the mixture to a boil, then reduce to medium-low, cover and cook for about 20 minutes, or until all the liquid is absorbed.

Served topped with scallions.

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