Cook this. It’s awesome!
For Chicken:
2 chicken breasts
1 large lemon (2 if small), sliced
Zest from lemon(s)
2-3T italian seasoning
2tsp garlic powder
4T balsamic vinegar
1/2C Spinach-Artichoke Spread (recipe follows)
Salt and pepper
Place chicken in a bag with balsamic vinegar for 30min up to 2 hours. Lay 3-4 lemon slices in a glass baking dish. Removed chicken from bag, place on top of lemon slices, salt and pepper all chicken. Next liberally season chicken with garlic powder and italian seasoning. Top each piece of chicken with lemon zest and garlic. Drizzle 1/4C balsamic vinegar over chicken. Squeeze any remaining lemons into pan. Cover with foil and place in oven for 20 minutes at 350. Remove from oven. Take off foul and return to oven until cooked through (about another 10-12 minutes).
Plate chicken and serve with warm roasted artichoke-spinach spread on top.
For Spinach-Artichoke Spread:
1/2C Fat Free Sour Cream
1/4 tsp fresh ground pepper
3 cloves garlic
1 – 14oz can artichokes
1 -10oz frozen spinach
1 – 8oz block of 1/3 less fat cream cheese
1 – 8oz block fat free cream cheese
6oz part skim mozzarella (1.5 cups) .5 cups to be used for top of dish
1/4 parmesan, grated
Place all in food processor except 1/2C of Mozza and 2T parm.
Bled well until combined but course
Place in an 8×8 dish (any 1.5 quart dish)
Top with remaining cheeses
Bake at 350 for 30 minutes
Food is Hope 