- Prep Time: 5m
- Cook Time: 55m
- Total Time: 1h
- Serves: 4 servings
Ingredients
- 10 - 12 chicken tenderloins
- 1 cup Parmesan cheese
- 1 cup cherry tomatoes, cut in half
- 1 handful fresh spinach
- 1 can quarted artichoke hearts, diced and drained
- 1 teaspoon garlic powder or 2 cloves minced garlic
- 1 tablespoon finely minced fresh dill
- 1 tablespoon lemon juice
- 1 cup sour cream
- 1 tablespoon no salt seasoning salt
- 1 ounce fresh mozzarella, sliced
1-2 Packets of Idahoan Signature Russets for a side
Instructions
- Preheat oven to 375F.
- Lay chicken in a oven proof, 2 quart, casserole dish.
- Sprinkle with seasoning.
- In a small bowl, mix together the sour cream, lemon juice, fresh dill and garlic powder.
- Spread over chicken.
- Cover chicken chopped artichokes, making sure to squeeze all of the juice/water from the artichokes before adding to dish.
- Top with Parmesan cheese.
- Cover cheese with fresh spinach leaves.
- Add sliced of fresh mozzarella.
- Top with tomatoes.
- Bake for 45 minutes or until chicken is done.
- Place under broiler for 5 minutes or cheesy is toasted and bubbly.
- Prepare Idahoan Signature Russets according to package directions and serve with chicken bake for an easy weeknight meal.
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