Spinach and Artichoke Chicken Bake

Instructions

1. 1

   Preheat the oven to 200°C/400°F. Use a 23 × 33 cm baking dish with approximately 3 litres capacity. Prepare the topping and chicken while the oven heats.

2. 2

   Drain the artichoke thoroughly, measuring 160 g after draining, then pat dry and chop. Roughly chop the spinach and slice the mozzarella into eight thin pieces. Stir the yogurt and cornstarch together until smooth, then mix in the artichoke, spinach, mustard, garlic powder, 0.25 tsp salt and 0.25 tsp black pepper.

3. 3

   Use four chicken breasts weighing approximately 200 g each. Place each breast inside a food-safe bag and gently flatten the thickest part to an even 2.5 cm thickness. Arrange in one layer in the baking dish and season with 0.5 tsp salt and 0.25 tsp black pepper.

4. 4

   Spread the yogurt mixture evenly over the chicken and place two mozzarella slices over each breast. Bake uncovered for 30–35 minutes, until the thickest part of every breast reaches 74°C/165°F on a food thermometer. If the cheese browns before the chicken is cooked, loosely cover the dish with foil.

5. 5

   As soon as the chicken enters the oven, put the dry, uncooked long-grain white rice, 480 ml water and remaining 0.25 tsp salt in a 2-litre saucepan. Bring to a boil over medium-high heat, cover and reduce to low. Simmer gently for 18 minutes, then remove from the heat and leave covered for 10 minutes. Fluff with a fork.

6. 6

   Rest the cooked chicken in its dish for 5 minutes. Divide the rice among four plates and add one chicken breast to each, spooning over the spinach-artichoke topping and baking juices.