Spinach Artichoke Chicken

  • Prep + Cook Time
    45 Minutes
  • Servings
    9
  • Calories
    768
  • Nutritional Information
    • 42 g FAt
    • 16 g Sat. FAt
    • 32 g CArbs
    • 10 g Fiber
    • 5 g sugars
    • 44 g proteins

Ingredients

    4 ea. Forester Farmer’s Market® boneless, skinless chicken breasts
    1 cup brown rice (Whole Grain)
    10 oz. frozen chopped spinach (thawed and squeezed dry)
    14 oz. artichokes (drained and chopped)
    14 1/2 oz. diced tomatoes ( basil, garlic and oregano, not drained)
    1/4 cup Greek yogurt
    2 cups shredded Monterey Jack cheese (divided)
    1 cup white wine
    1 qt. Chicken Stock

Ingredients

Preparation

    Preheat oven to 350°
    Spray a 9-inch square baking dish with cooking spray, set aside.

    MAKE RICE: Cook rice according to package directions.

    POACH CHICKEN:
    Meanwhile, put chicken in another sauce pan and cover with chicken stock and white wine.
    Bring to a boil.
    Reduce to a simmer, cover and cook for 10 minutes, or until chicken is thoroughly cooked.
    Carefully remove cooked chicken to a separate bowl and using two forks, shred chicken.

    In a large bowl, combine rice, chicken, spinach, artichokes, tomatoes and 1½ cups shredded cheese.
    Pour into prepared baking dish and cover with foil.
    Bake for 20 minutes
    Remove foil and sprinkle with remaining cheese.
    Bake for 5 to 10 minutes more, or until cheese is melted and bubbly.

Preparation