Shelly's Recipe

CHICKEN ARTICHOKE SPREAD

Category: Dips - Hot

1 14-oz can artichoke hearts, drained
Cooking spray
2 (4-oz) skinned, boned chicken breast halves
1/2 cup minced green onions
3 small garlic cloves, minced
1 cup plain low-fat yogurt
2 tbsp light mayonnaise
1/4 cup grated fresh Parmesan cheese
2 tsp Worcestershire sauce
3 drops hot sauce
1/8 tsp paprika
1/2 tsp cracked black pepper
1/4 tsp cayenne pepper
1/4 tsp salt

Preheat oven to 350.

Place artichoke hearts in food processor, and process until finely chopped. Spoon into a bowl, and set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1-inch pieces, and set aside. (I used chicken breast from a rotisserie chicken that was already cooked so I skipped this step.)

Recoat skillet with cooking spray, and add onions and garlic. Saute 2 minutes or until tender. Place chicken and onion mixture in food processor; process until finely ground. Add yogurt, mayonnaise, cheese, and sauces, and pulse until well-blended. Add chicken mixture to artichokes; stir well. Spoon mixture into a 1-quart baking dish coated with cooking spray, and sprinkle with paprika.

Bake mixture for 25 minutes or until heated. Serve spread warm or cold with French bread or crackers.