Super Bowl Appetizer: Chicken Artichoke Flatbread ala Outback Steakhouse

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 a la Outback Steakhouse

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.

Linked at Daily Organized Chaos: Foodie Wednesday

Eat at Home Cooks



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Comments

  1. HOLY COW! THAT LOOKS AAAAAHMAZING!!! I am definitely going to use this recipe SOON. My hubby will LOVE it! Great post!!

  2. Tiffany @ Eat at Home says:

    Wow, that looks wonderful!

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  1. [...] couple of years ago I made Outback’s Chicken Artichoke Flatbread for Super Bowl Sunday. It was a hit at the time but it was more like a spinach artichoke dip with [...]

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