Spinach & Artichoke Topped Chicken

Submitted by Laura Dotson

Spinach & Artichoke Topped Chicken


  • 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


  • 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.