Recipe yields 6 servings
1 lb chicken breast
14 oz can artichoke hearts
3 garlic cloves
10 oz frozen spinach, thawed
1/2 cup fat free Greek yogurt
2 tbsp light cream cheese
2/3 cup Parmigiano Reggiano cheese, freshly grated
2/3 cup mozzarella cheese, shredded
Salt & black pepper, to taste
Preheat the oven to 350 degrees. In a small bowl, shred the Parmesan cheese and set aside.
Into your food processor goes the artichoke hearts and garlic cloves. Pulse until the artichokes are broken down and there is a chunky paste remaining.
Add the greek yogurt and cream cheese to a large bowl.
Mix in your artichoke paste.
Add the spinach. Make sure it is completely thawed and strain any excess liquid before adding it to the bowl.
Add both of your cheeses. Mix it all together until all ingredients are combined.
Spread the mixutre into a large baking dish and place in the oven. Cook for 35 minutes or until cheese is bubbling and the top is lightly golden.
While the dip is in the oven, season the chicken with salt and pepper and add to a hot pan. Cook for 4-5 minutes on each side until the chicken is cooked through.
Slice your bread and butter one side of each piece. Set aside.
Once your dip is done, remove from the oven.
Once the chicken has cooled to the touch, shred it.
Now it is time to start assembling the sandwiches. Spread the non-buttered side of bread with the dip. Add a handful of shredded chicken. Top with another slice of bread that has been covered with dip. Repeat this process until all your sandwiches are made. Remember, the buttered sides of the bread should always be on the outside.
Heat a large skillet on medium-high heat. Add your sandwiches to the pan and cook for 2-3 minutes on each side until the bread is golden and toasted.
Remove to a servng dish. Serve for lunch or dinner. You can even make them bite sized and serve as an appetizer at your next party. Trust me, once you try these, you will be looking for ways to serve these whenever you can. Enjoy!