Last week I had dinner at Outback Steakhouse and got their Chicken Artichoke Flatbread to start and let me just tell you. Oh. My. Goodness. That was one of the most delicious things I have ever tasted. I knew it was not Weight Watchers friendly though but luckily Weight Watchers had just shared a low-point Spinach and Artichoke dip so I knew what I wanted to make over the weekend.
This dish was so easy and got thumbs up all around the house. This would do well on the big game day.
Updated: I recently redid the dish to make it more like Outbacks own version. Come check out the updated Chicken Artichoke Flatbread Part Deux.
Chicken Artichoke Flatbread (Recipe adapted from Weight Watchers)
Ingredients:
1 Tbsp light butter
1/4 cup onion, finely chopped
1Tbsp garlic clove, chopped
10 oz chopped frozen spinach, thawed, drained and squeezed dry
14 oz canned artichoke hearts, without oil, quartered, drained and coarsely chopped
8 oz fat-free cream cheese, softened
8 oz reduced-fat sour cream
1/2 cup low-fat Parmesan cheese,
salt and black pepper, to taste
1 spray(s) cooking spray
2 cooked skinless, boneless chicken breasts, diced
1 pkg refrigerated pizza dough, thin crust
Instructions:
Preheat oven to 350°F.
Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach and artichokes; sauté 2 minutes. Add cream cheese, sour cream, cheese, salt and pepper. Add chicken and combine thoroughly.
Unroll pizza dough. Place dough in a Pam sprayed cookie sheet and flatten to form dough up side of pan, forming a crust. Brush dough lightly with olive oil. Bake for 6-8 minutes.
Spoon about half of the artichoke and chicken mixture evenly on top of partially baked pizza dough. Bake at 350°F for 13-16 minutes or until thoroughly heated.
Note: For the chicken, I pounded until thin then I seasoned with salt, pepper and garlic salt. I then placed the chicken on foil and made it into a foil packet. I baked it for 30-45 minutes in 350 degrees.
Note 2: Since I had so much artichoke and chicken mixture left over, I also made some appetizers by using reduced fat crescent rolls and baked in mini muffin tins and rolled up crescents to resemble a diaper. Bake in 350 degree oven for 11-13 mins.
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