I think whomever invented spinach and artichoke dip should be knighted. Or crowned KING or QUEEN OF AWESOME. Or, deemed pretty much my favoritest food creator EVER. I’m not sure. What I am sure of? If you couple spinach and artichoke dip with chicken cutlets, top them with Alfredo sauce, and bake them in the oven (like chicken cordon bleu), you’ll get a pretty fantastically awesome dinner, particularly served over linguine or fettucini!
Ohh, baby! Come to momma!
Spinach and Artichoke Dip Chicken Rollatini with Alfredo
- 12-16 chicken tender cutlets, pounded out like the dickens with a meat tenderizer
- 3 eggs, whisked
- Seasoned bread crumbs in a bowl
- 10-oz package frozen chopped spinach, thawed
- 1 can/jar of artichoke hearts, chopped
- ¼ cup mayo
- ¼ cup sour cream
- ¼ cup Parmesan cheese, grated
- 1 tsp minced garlic
- ½ cup Mozzarella cheese, shredded
- 4 ounces (1/2 cup) whipped cream cheese
- Frank’s Red Hot sauce to taste (5-6 dollups is optimal)
- Seasoning to taste (I use a tablespoon each of Mrs Dash Table Blend, Onion Powder, & Garlic Powder)
- 8 oz of cream cheese (whipped cream cheese works best)
- 2 cups milk
- ½ cup parmesan
- 1 teaspoon minced garlic
- salt & pepper to taste
- Place your sour cream, mayo, Parmesan, garlic, and seasoning in a bowl; whisk until well blended.
- Blend in the cream cheese, Mozzarella cheese, adding in the thawed spinach slowly; cream all ingredients together to make a creamed spinach mixture.
- Add artichoke hearts into creamed spinach, and blend together; taste and add seasoning or hot sauce as needed.
- In small saucepan, add milk and cream cheese, blending together until mixed (might be slightly lumpy).
- Heat thoroughly until bubbly and lumps melt.
- Add parmesan and garlic; season to taste.
- Spray a 9×13 baking dish with cooking spray.
- On a large cutting board, lay chicken tenders out side-by-side.
- Lay out a tablespoon of spinach mixture along the cutlets, rolling chicken into a roll, and fastening with toothpicks so they stay in place.
- Dip each chicken tender gently into the egg wash (holding by its toothpick) and then into the breadcrumbs, lightly coating it with breading.
- Lay into the sprayed baking dish one by one.
- Cover with foil and cook until chicken is 180-degrees, about 30 minutes or so.
- Take off foil, and let brown slightly on top.
- Toss prepared pasta with most of the alfredo sauce, saving some to drizzle over top the chicken when serving.
Can you taste it? I swear, this is one of those dinners the kids BEG for!
What about you? Do you love spinach and artichoke together, too?