Spinach Artichoke Chicken

1. To begin, you will be making a spinach “pesto.” In a food processor combine your spinach, garlic, 1 tablespoon of olive oil and the chicken broth until your spinach is a medium chop.

2. Mix 1/2 cup of Parmesan cheese and the black pepper in with your spinach “pesto,” and then set aside.

3. Prep your chicken by cutting it in half horizontally and then cutting each half into quarters. Next, tenderize using the smooth side of a mallet. If you do this your should end up with chicken that’s tender. See related blog post for photos of what 1 chicken breast will look like after it’s prepped.

4. After you have cut and tenderized your chicken, heat your skillet and 2 teaspoons of olive oil over medium-high heat for 2-3 minutes until the oil is nice and hot, but not smoking. Add your chicken to the pan and cook 3 minutes on the first side, and then flip and cook 2 minutes on the second side. By cooking your thin pieces of chicken on a medium high heat they will brown, cook through, and remain juicy on the inside. Once cooked, set your meat aside on a plate and cover with tin foil.

5. Add your onion to the skillet and cook over medium heat for 4 minutes, or until your onions are soft. While your onions are cooking, chop your artichoke hearts and sun-dried tomatoes.

6. Once your onions are soft, add your spinach “pesto,” artichoke hearts, and sun-dried tomatoes to the pan. Stir to combine and cook for about 5 minutes until everything is heated through.

7. Turn your heat to medium-low, add your chicken, and sprinkle with the remaining 1/4 cup of Parmesan cheese. Cook for an additional 2-3 minutes, or until the Parmesan begins to melt.

8. Now you’re ready to serve! Serve as-is from the pan, or with a favorite pasta or rice.