Spinach Artichoke Chicken (Print Version)

# Ingredients:

01 - 4 (6-8oz) chicken breasts.
02 - 2 cups packed baby spinach, roughly chopped.
03 - 1 cup plain low-fat yogurt.
04 - 1 cup marinated artichoke hearts, drained and roughly chopped.
05 - 1 teaspoon dijon mustard.
06 - 1/2 teaspoon garlic powder.
07 - 8 slices mozzarella cheese.

# Instructions:

01 - Preheat oven to 400ºF.
02 - Combine spinach, yogurt, artichokes, garlic powder, and mustard in a large bowl.
03 - Place chicken breasts in 9x13 baking dish, spread spinach mixture on top, cover each breast with 2 mozzarella slices.
04 - Bake for 30 minutes or until chicken reaches 165ºF internally. Rest 3-5 minutes before serving.

# Notes:

01 - This is a lighter version using yogurt instead of heavy cream.
02 - Liquid will accumulate during cooking - use slotted spoon to serve.
03 - Butterfly large chicken breasts into cutlets for proper portion size.

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