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Spinach Artichoke Chicken Melt on a plate
Andre Lewis

Spinach Artichoke Chicken Melts

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Prep Time 22 minutes
Cook Time 24 minutes
Total Time 46 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 4 oz each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 4 oz cream cheese softened
  • 1 tsp garlic powder
  • 4 thick slices sourdough bread
  • 4 slices provolone cheese

Method
 

  1. Heat the oven to 425°F and line a rimmed sheet pan with parchment.
  2. Rub the chicken with olive oil, salt and black pepper and roast for 16 to 20 minutes, until 165°F at the thickest point.
  3. Stir the squeezed spinach, chopped artichokes, cream cheese and garlic powder until evenly combined.
  4. Rest the chicken for 5 minutes, place each cutlet on a sourdough slice and spread one-fourth of the spinach-artichoke mixture over it.
  5. Top each open sandwich with provolone and broil 6 inches from the heat for 1 to 2 minutes, until the cheese bubbles and browns in spots.
  6. Rest the melts for 2 minutes before serving so the topping stays on the bread.