Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 1 cup Seasoned bread crumbs
- 2 tbsp Extra-virgin olive oil plus a little more for the bread
- 3 cloves Garlic minced
- 1 Shallot minced
- 1 cup Artichoke hearts chopped
- 2 tsp All-purpose flour
- 2 cups Chicken broth
- 4 cups Baby spinach
- 2 tbsp Parmesan cheese grated
- 1/4 cup Avocado oil
- 8 slices Crusty bread about 1/4 inch thick
Instructions
- Season the chicken on both sides with salt and pepper. Coat well on both sides with breadcrumbs. Pressing the breadcrumbs onto the chicken using your hands. Then set aside.
- Heat a nonstick pan on medium heat. Once hot, add in the olive oil. Sauté the garlic and shallots until golden brown. Then add the artichokes and sauté for another 2 minutes. Add in the flour and stir until combined.
- Stir in the broth and bring to a low simmer. Add in the spinach a handful at a time until it is wilted. Stir in the parmesan cheese. Season with salt and pepper to taste. Once the sauce is thick and creamy remove from the heat. Reheat on low before serving.
- Heat the avocado oil in a non-stick pan over medium heat. Once hot, cook chicken breasts on both sides until golden brown to an internal temperature of 160 degrees. Then set aside on paper towels to drain any excess grease.
- Preheat the oven broiler on low. Drizzle the bread with olive oil, salt, and pepper. Place the bread on a baking sheet under the broiler until the bread is golden brown and crisp.
- Serve the sauce with the chicken. Serve with crostini.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 306kcal | Carbohydrates: 30g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1450mg | Potassium: 573mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2910IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 3mg
Spinach Artichoke Chicken
Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 1 cup Seasoned bread crumbs
- 2 tbsp Extra-virgin olive oil plus a little more for the bread
- 3 cloves Garlic minced
- 1 Shallot minced
- 1 cup Artichoke hearts chopped
- 2 tsp All-purpose flour
- 2 cups Chicken broth
- 4 cups Baby spinach
- 2 tbsp Parmesan cheese grated
- 1/4 cup Avocado oil
- 8 slices Crusty bread about 1/4 inch thick
Instructions
- Season the chicken on both sides with salt and pepper. Coat well on both sides with breadcrumbs. Pressing the breadcrumbs onto the chicken using your hands. Then set aside.
- Heat a nonstick pan on medium heat. Once hot, add in the olive oil. Sauté the garlic and shallots until golden brown. Then add the artichokes and sauté for another 2 minutes. Add in the flour and stir until combined.
- Stir in the broth and bring to a low simmer. Add in the spinach a handful at a time until it is wilted. Stir in the parmesan cheese. Season with salt and pepper to taste. Once the sauce is thick and creamy remove from the heat. Reheat on low before serving.
- Heat the avocado oil in a non-stick pan over medium heat. Once hot, cook chicken breasts on both sides until golden brown to an internal temperature of 160 degrees. Then set aside on paper towels to drain any excess grease.
- Preheat the oven broiler on low. Drizzle the bread with olive oil, salt, and pepper. Place the bread on a baking sheet under the broiler until the bread is golden brown and crisp.
- Serve the sauce with the chicken. Serve with crostini.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 306kcalCarbohydrates: 30gProtein: 20gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 38mgSodium: 1450mgPotassium: 573mgFiber: 4gSugar: 3gVitamin A: 2910IUVitamin C: 19mgCalcium: 130mgIron: 3mg
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