Spinach and Artichoke Topped Chicken
Ready in 30 minutes
Serves : 6
Pam grilling spray
6 chicken breasts; boneless and skinless
1/2 teaspoon garlic salt; divided
1/2 teaspoon Black pepper; coarsley ground
1 (14 oz can) quarted artichoke hears; in water, drained
3 cups baby spinach leaves; loosely packed
1/3 cup light mayonnaise
1/4 cup cream cheese; 1/3 less fat
1 teaspoon Spicy brown mustard (like Gulden’s)
Spray grate of outdoor grill and utensils with grilling spray.
Preheat grill to medium heat according to manufacturer’s directions.
Sprinkle chicken with 1/4 teaspoon garlic salt and pepper.
Grill chicken 10 minutes or until no longer pink in centers (165°F), turning over after 5 minutes. Let stand 5 minutes.
Meanwhile, combine all remaining ingredients in medium microwave-safe bowl.
Cover and microwave mixture on HIGH 4 minutes or until hot and creamy, stirring halfway through.
Transfer chicken to serving plates.
Spoon spinach and artichoke mixture evenly over chicken.
Notes: Sprinkle spinach-artichoke mixture with Parmesan cheese, if desired, and serve on grilled French baguette.