Submitted by Laura Dotson
Spinach & Artichoke Topped Chicken
Ingredients
- 6 5 oz. boneless skinless chicken breasts
- 1/2 tsp. garlic salt divided
- 1/2 tsp. ground black pepper
- 1 (14 oz.) can quartered artichoke hearts drained
- 3 cups loosely packed baby spinach leaves
- 1/3 cup mayonnaise
- 1/4 cup cream cheese
- 1 tsp. spicy brown mustard
Instructions
- Preheat outdoor grill to medium heat to manufacturer’s directions. Sprinkle chicken with 1/4 tsp. garlic salt and pepper. Grill chicken 10 minutes or until no longer pink in center, turning over after 5 minutes. Let stand 5 minutes. Meanwhile combine all remaining ingredients in 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. Optional: Serve on French baguette sprinkled with parmesan cheese.