Italian Spinach and Artichoke Chicken

Italian Spinach and Artichoke Chicken

Prep time does not include marinating.

Ingredients

  • 6 Tbsp balsamic vinegar
  • 3 Tbsp olive oil
  • 2 Tbsp fresh sliced basil
  • 4 cloves of garlic, minced
  • 2 tsp onion powder
  • Salt and Pepper
  • 4 (4 oz) boneless skinless chicken breast halves pounded to ½ inch thickness. Note: you may need to buy 2 (8 oz) breasts and either butterfly them (harder to do) or cut them on the diagonal (easier to do) and pound them to an even ½ inch thickness.
  • 1/4 cup pasta sauce (use your fav)
  • 1 cup of frozen spinach, defrosted and squeezed as dry as possible
  • 2 roma tomatoes, thinly sliced
  • 1 cup artichoke hearts, defrosted if frozen, chopped
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 Tbsp Italian seasoned breadcrumbs
  • 2 Tbsp Parmesan cheese

Directions

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