Ingredients:

4 (6 oz.) boneless, skinless chicken breasts

1/2 teaspoon salt

1/4 teaspoon black pepper

2 (14.5 oz) cans artichoke hearts, drained and coarsely chopped

2 packed cups of spinach leaves, chopped

3/4 cup grated parmesan cheese

1/2 cup plain Greek yogurt

1/2 cup mayonnaise

3 cloves garlic, minced

2 tablespoons Worcestershire sauce

1/3 cup unseasoned breadcrumbs

Directions:

1. Preheat oven to 350. Spray a large casserole dish or baking dish with cooking spray.

2. Season the chicken breasts with salt and pepper. Place in the baking dish.

3. In a medium bowl, add the chopped artichoke hearts, spinach, Parmesan cheese, Greek yogurt, mayonnaise, garlic and Worcestershire sauce. Mix well.

4. Spread the spinach-artichoke mixture over the chicken breasts.

5. Sprinkle the breadcrumbs evenly over the entire baking dish.

6. Bake at 350 for 35 minutes, or until chicken is cooked through. If desired, broil on low for 2-3 minutes (watch it closely!) to get the breadcrumbs to brown up on the top.

7. Serve hot over steamed brown rice or whole wheat pasta.

Bon Appetit!