Inspired by spinach and artichoke dip, this creamy cheese topping was created to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal. Spinach & Artichoke Chicken Serves 4 Active Time: 20 minutes Total Time: 20 minutes 1 (10-ounce) package frozen spinach, thawed 1/2 cup chopped canned artichoke hearts, rinsed 1/2 cup shredded Monterey Jack cheese 2 ounces reduced-fat cream cheese, softened 2 tablespoons mayonnaise 1 pound chicken cutlets 1/2 teaspoon ground pepper 1/8 teaspoon salt 2 tablespoons extra-virgin olive oil 1. Preheat broiler to high. 2. Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese and mayonnaise. Stir to combine. 3. Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. …