Name: Two-Cheese Chicken, Spinach & Artichoke Melts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 3 (142 g) pkg baby spinach; 1.02 kg chicken breasts, boneless skinless; 3 cloves garlic; ¾ (227 g) block mozzarella cheese; 85 g Parmesan cheese; ¾ cup plain Greek yogurt; 12 slices whole grain bread; black pepper; butter, unsalted; Italian seasoning; salt

Two-Cheese Chicken, Spinach & Artichoke MeltsTwo-Cheese Chicken, Spinach & Artichoke Melts — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

3 (142 g) pkg baby spinach

1.02 kg chicken breasts, boneless skinless

3 cloves garlic

¾ (227 g) block mozzarella cheese

85 g Parmesan cheese

¾ cup plain Greek yogurt

12 slices whole grain bread

black pepper

butter, unsalted

Italian seasoning

salt

Instructions

Cut chicken into thin strips.

Preheat a large skillet over medium-high heat. Once skillet is hot, add butter and swirl to coat the bottom.

Add chicken and spices to the skillet; sauté until golden brown and cooked through, 6-8 minutes. Transfer chicken to a large bowl and cover with foil.

Meanwhile, peel and mince garlic.

Wash, dry, and finely chop spinach. (Skip washing if it came pre-washed.)

Grate mozzarella and Parmesan.

Drain and finely chop artichokes.

Return skillet to medium heat. Add more butter and swirl to coat the bottom.

Add garlic to the skillet and cook until fragrant, 15-30 seconds.

Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Add mozzarella, Parmesan, artichokes, yogurt, and salt to the skillet. Stir until combined and cheese has melted. Transfer mixture to the bowl with the chicken and stir to combine. Wipe skillet clean and return to medium heat.

Place bread slices on a flat surface. Top half the slices with the spinach-chicken mixture. Cover sandwiches with remaining bread slices.

Once the skillet is hot, add butter and swirl to coat the bottom. Cooking in batches if necessary, place sandwiches in the skillet and cook until bottoms are golden brown, 2-4 minutes.

Remove sandwiches to a plate and add more butter to the skillet; return sandwiches to the skillet, browned-side-up, and cook until golden brown on the other side 2-4 minutes more. Once done, transfer to a cutting board.

To serve, cut sandwiches in half and divide between plates. Enjoy!

Open this recipe in Flambette