Here’s another delicious recipe that transforms a popular, indulgent appetizer into a low-carb alternative! And I swear, those low-fat Laughing Cow edges are my new obsession, especially when transforming a boring old chicken breast. The options are endless with all the flavors they come out with. You’ll be able to enjoy the flavors of that lovable spinach artichoke dip in this fun and easy recipe, without feeling as bad! Pair it with a vegetable side and you’ll feel even better!
Health tips: Low carb, heart healthy, diabetes friendly, kid friendly, anti-inflammatory
Ingredients (4 servings)
- 2 large chicken breasts, cut in half (about 10 oz. each; 4 pieces about 5 oz. each)
- 4 Garlic & Herb Laughing Cow wedges
- 3/4 cup reduced-fat Italian cheese blend, shredded
- 1/2 cup frozen packed spinach, defrosted, chopped
- 1/2 cup canned artichoke hearts, drained, chopped
- About 4 tablespoons parmesan cheese, shredded
- Non-fat greek yogurt
- Your choice of seasoning: garlic, all-purpose chicken seasoning
- Extra-virgin olive oil
- Preheat oven to 350 degrees F.
- Make a pocket by butterflying chicken, cut horizontally across the middle of the chicken breast without cutting through the end.
- Place plastic wrap on top of each chicken half and pound until about 1/2″ thick.
- Squeeze extra water from the defrosted spinach.
- Mix stuffing ingredients, Laughing Cow cheese, Italian cheese, spinach, artichokes and a pinch of salt. (Tip: If you’re watching your salt intake, you don’t need to add more salt as the cheeses and artichokes have some salt and flavor in them, but the extra pinch of salt does give it that extra enhancement.)
- Divide creamy mixture in four and spread inside each chicken breast. Close chicken breast up and secure the open ends with toothpicks. Season both sides of breast with a pinch of salt, pepper and seasoning.
- Lightly brush both sides of the chicken with greek yogurt and press in about 1/2 tablespoon parmesan cheese on each side.
- Heat olive oil in a medium oven-safe pan over high heat. Brown parmesan-crusted chicken breasts, about 2 minutes per side. (Tip: I served my chicken with roasted vegetables. For a one-pot meal, season and drizzle some olive oil over vegetables and place them around the pan.)
- Transfer to oven and bake for about 10-15 minutes, or until cooked through and meat thermometer reads 165 degrees. Let chicken rest for a bit to let juices redistribute. Pour any extra pan juices over top. Enjoy!